Skillet fish with lemon tarragon butter (Keto fish)

 

Makes 2 servings

• 2 teaspoons butter, melted
• 4 teaspoons lemon juice
• ½ teaspoon grated lemon peel
• ¼ teaspoon prepared mustard
• ¼ teaspoon dried tarragon
• Pinch of salt
• 2 lean white fish fillets (4 ounces each) (Cod, orange roughy, flounder, haddock, halubut and sole can be used.), rinsed and patted dry
• ¼ teaspoon paprika

1. Combine butter, 2 teaspoons lemon juice, lemon peel, mustard, tarragon and salt in small bowl, mix well.
2. Spray 12-inch nonstick with nonstick cooking spray ; heat over medium heat.
3. Drizzle fish with remaining 2 teaspoons lemon juice, sprinkle one side of each fillet with paprika.
4. Place fish in skillet, paprika side down, cook 3 minutes ; gently turn and cook 3 minutes longer or until fish is opaque in center and begins to flake whentested with fork.
5. Top with butter mixture.

Per serving

• 125 calories
• 3 g total fat
• 1 g carbs
• 0 g net carbs
• 1 g dietary fiber
• 22 g protein

BON APPÉTIT