Wednesday, September 3, 2014

Tilapia Piccata over Zuchini Fritters

Sometimes I get craving for potatoes, but when I don't want the carbs that come along with that, I find alternatives that are just as good and healthy.

This dish was amazing and my kiddos loved it as well! 


Paleo Zucchini Fritters:
5 medium zucchini, shredded (about 4 cups)
2 teaspoons sea salt
1/4 cup coconut flour
1 egg, beaten
1 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
Coconut oil or ghee for cooking
 
Directions for Paleo Zucchini Fritters:
Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.

Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl. Add the coconut flour, egg and pepper. Stir to combine.

Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.

Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.

Cool on a cooling rack so they don’t get soggy.

Change it Up:
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Tilapia Piccata Ingredients:
2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter or gh
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter or ghee
1 tablespoon parsley (chopped)

Directions:
Season the fish with salt and pepper.

Heat the oil and butter in a medium
pan over high heat.  Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

Add the wine and deglaze the pan. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

For assembly place 3 fritters on plate. Top with two filled of fish, sauce and garnish with parsley.