We went on a low carb diet in our home last year. It made a world of difference in the way we both feel and, in the case of D—, look. One of our repeat recipes is this tilapia. It takes longer to prep than it does to cook, and it really tastes fabulous.
If you have trouble finding xanthan gum, look in the baking aisle near the specialty flours. For the amount you will use in this recipe, it may seem expensive, but believe me, you will find a lot of other recipes to toss it in. Your gravies and sauces with never be the same.
3 Tbs olive oil
1 cup red bell pepper, cut into thin strips
1 cup yellow bell pepper, cut into thin strips
1 1/2 cups zucchini, cut into matchstick strips
1 1/2 cups yellow squash, cut into matchstick strips
1 cup sweet red onion, thinly sliced
1 cloves minced garlic
1 pound tilapia or other thin white fish
1/4 tsp xanthan gum
Salt and pepper
Lemon wedges, optional
Heat the olive oil in a heavy skillet over medium-high heat, and sauté the peppers, zucchini, squash, onion, and garlic for 2 to 3 minutes, stirring frequently.
Sprinkle tilapia fillets lightly on either side with salt and pepper, and place them on top of the vegetables in the skillet. Cover, turn burner to medium-low, and let the fish steam in the moisture from the vegetables for 10 to 12 minutes, or until fish flakes easily.
With a spatula, carefully transfer the fish to a plate and use a slotted spoon to pile the vegetables into a separate bowl. Pour the liquid that has accumulated in the skillet and any additional dripping on the fish plate into a blender or small food processor and add the xanthan gum. Run the blender for a few seconds (and when Dana Carpender says a few seconds, she really means it), plate the servings with the vegetables under the fish, and pour the sauce over the fish and vegetables.
Serve with lemon wedges if you have them.
From Dana Carpender’s 1001 Low Carb Recipes