Keto Mediterranean Drum
Seared Pompano sautéed in ghee, garlic, fresh parsley, diced sweet peppers, red onions, mango and coconut milk. Served on top Cauliflower Rice and lightly steamed broccoli with lemon juice.
Servings Prep Time
4 10
Cook Time
15
Servings Prep Time
4 10
Cook Time
15
Ingredients
Drum
  • 46 oz. Filets of Drum(Pompano or Trout is great too)
  • 2TB Ghee
  • 1/2Cup full fat organic coconut cream
  • 4Cloves garlic
  • 1/2 Organic red pepper and green pepper, chopped
  • 1Cup artichokes in olive oil, chopped
  • 1 Cup diced mago
  • 1/4Cup Fresh parsely, chopped
  • Herbamare to taste
Broccoli
  • 4Cups freshly chopped broccoli
  • 1TB Ghee, melted
Cauliflower Rice
  • 1Head Organic Caulifloweror 1 and 1/3 bag of Green Giant frozen cauliflower rice
  • 2TB Ghee
  • Celtic Kosher Sea Salt and cracked pepper to taste
Instructions
Drum
  1. Wash fish and pat dry with a paper towel.
  2. Add 1 TB of ghee to medium-hot skillet.
  3. Add fish filet to the hot skillet, cook for one minute per inch then flip.
  4. Move fish to one side of the pan.
  5. Add remaining ghee, melt and sautee garlic, peppers, onion, artichoke and almost all of the parsley reserving a TB for garnish.
  6. Add coconut milk and ghee then allow the mixture of vegetables to cook in the milk.
  7. Add Herbamare to taste.
  8. Turn off heat and allow to sit on the burner until ready to serve.
Broccoli
  1. Steam for no more than two minutes, remove broccoli to preserve as much sulforaphane as possible. Cooking too long cuts this valuable bioactive. Add 1TB of ghee and squeeze lemon juice.
Cauliflower Rice
  1. If buying prepared, follow directions on the packaging.
  2. Add cauliflower to a food processor and chop until it becomes the consistency of rice.
  3. Transfer into a 2-quart pot.
  4. Add ghee, salt and pepper.
  5. Cook for 8-10 minutes