Keto Cod
Source: The Martha Stewart Show, December Holiday 2007
Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with COOL water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. [Cod will still be firm after cooking.]
Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
For cold salad: Drain cod and transfer to a bowl filled with cold water until cooled, 10 to 15 minutes.
For warm dish: pat cod dry with paper towel and remove any bones.
Drain cod and flake with a fork or fingers. Add to bowl with olive oil mixture; toss to coat. May serve warm or room temperature. For cold salad: Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 76 | ||
Calories from Fat: 15 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 41.4mg | 1 % | |
Potassium 338.3mg | 9 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.1g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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