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This original recipe of fresh and crunchy baked fish combined with a cauliflower rice is incredible to avoid cereals in our diet. In addition to low in calories and very nutritious is very rich.
1 package Cauliflower Eva® Bits, for cauliflower rice
1 tablespoon olive oil, for cauliflower rice
1 lemon, juice, for rice the cauliflower
1 tablespoon lemon zest, for cauliflower rice
1 tablespoon ground dried chili, for cauliflower rice
1/2 cups peppermint, finely chopped, for cauliflower rice
1/2 cups red pepper, cut into small cubes, for cauliflower rice
1 serrano pepper, cut into very thin slices
1 pinch salt
1 pinch black pepper
1 tablespoon coconut oil
1 grouper fillet, with skin
1 tablespoon peppers
1 yellow lemon, cut into slices to decorate
Preparation
In a bowl mix the Cauliflower Eva® Bits, the olive oil, the lemon juice, the lemon zest, the crushed pepper, the fresh mint, the finely chopped peppers, the chile serrano, season your taste, reserve.
Heat a pan over medium heat, add the coconut oil, add the fillet of fish on the side of the skin, season to your liking, sprinkle with the paprika, cover with a lid and cook until it is perfectly cooked. Remove from the pan.
Serve the base cauliflower rice on your plate and add the fish ready to eat. Add a slice of yellow lemon. Enjoy
PRESENTATION
Serve the fish over the cauliflower rice, add a lemon to serve.
TIPS
You can substitute the fish for any fish of your preference, you can use it with skin or without skin.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
73.3
kcal
3.67%
Carbohydrate, by difference
5.1
g
1.7%
Protein
4.4
g
8.8%
Total lipid (fat)
4.5
g
6.92%
100
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Ratings(1)
Maricruz Kifuri
16/01/2018 09:50:54
No entiendo... el arroz va crudo y frío? Entonces es una ensalada de coliflor. Dice que el pescado es al horno, pero en la receta está en un sartén... se equivocaron de receta? Porque la foto tampoco tiene nada que ver con la presentación que proponen (con la cama de coliflor)
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