After you finished reading my first two blogs (blog 1blog 2) about the ketogenic diet, have you decided to test the “keto waters” with some new recipes? Often, the very low carbohydrates in a ketogenic diet intimidate people from trying it. You may think that 5 grams of net carbohydrates are minuscule but after you sit down to this meal you may just move a little closer to falling out of love with the carbohydrates you thought you needed, especially if you value your brain as you age and want to lose a few belt notches.

My challenge was to create a gastronomically superior meal that even the late Julia Child would love. And so I went to work with the help of a 40-year veteran chef, Jim Henning, to bring you a meal that would flip your world upside down about what 5 grams of net carbohydrates tastes and feels like after eating it. The verdict: Mr. Henning gave it a “10,” and he also said Julia Child would have given this meal thumbs up.

Jim Henning is the CEO of United Restaurant. For many years in the 80s, Mr. Henning worked side by side with Julia Child. He promises to bring more of his talents to future recipes.

 

Print Recipe
Coconut Barramundi with Anise Wilted Spinach and Cauliflower Rice
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4
Ingredients
Fish
  • 4 4 oz filets of Barramundi thawed
  • 1/2 cup full fat organic coconut cream
  • 2 cloves fresh garlic
  • 1/4 cup fresh parsley sprigs
  • herbamare
  • popped pumpkin seeds prepared ahead for a time saver
Pumpkin Seeds
  • 2 TB Extra Virgin Olive Oil (EVOO)
  • 1 cup Pipitas or Raw Green Pumpkin Seeds soaked in water over night then drain
  • Herbamare to taste
Spinach
  • 4 large handfuls spinach
  • 2 TB Extra Virgin Olive Oil (EVOO)
  • 1/4 tsp crushed anise seeds
  • 1/2 tsp of Chinese Five Spice favorite is Teeny Tiny Spice Company
Cauliflower Rice
  • 1 head Organic Cauliflower or 1 and 1/3 bag of Green Giant frozen Cauliflower rice
  • 2 TB Ghee
  • Celtic Kosher Sea Salt and cracked pepper to taste
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4
Ingredients
Fish
  • 4 4 oz filets of Barramundi thawed
  • 1/2 cup full fat organic coconut cream
  • 2 cloves fresh garlic
  • 1/4 cup fresh parsley sprigs
  • herbamare
  • popped pumpkin seeds prepared ahead for a time saver
Pumpkin Seeds
  • 2 TB Extra Virgin Olive Oil (EVOO)
  • 1 cup Pipitas or Raw Green Pumpkin Seeds soaked in water over night then drain
  • Herbamare to taste
Spinach
  • 4 large handfuls spinach
  • 2 TB Extra Virgin Olive Oil (EVOO)
  • 1/4 tsp crushed anise seeds
  • 1/2 tsp of Chinese Five Spice favorite is Teeny Tiny Spice Company
Cauliflower Rice
  • 1 head Organic Cauliflower or 1 and 1/3 bag of Green Giant frozen Cauliflower rice
  • 2 TB Ghee
  • Celtic Kosher Sea Salt and cracked pepper to taste
Instructions
Fish
  1. Thaw filet in the fridge and pat dry
  2. Add a spoonful of ghee to medium hot skillet
  3. Add fish filet to a hot skillet, cook for one minute per inch then flip
  4. Move fish to one side of the pan
  5. Add a spoonful of ghee, melt then sautee garlic
  6. Add coconut milk
  7. Herbamare to taste
  8. Turn off heat and allow to sit on the burner
Pumpkin Seeds
  1. Drain water after seeds have soaked overnight
  2. Place EVOO on medium heat
  3. Add wet pumpkin seeds
  4. Add Herbamare to taste
  5. Stir frequently until the seeds begin to pop in their belly (it's not like popcorn)
Spinach
  1. Add EVOO to skillet and turn to medium-hot heat
  2. Saute onions until translucent
  3. Add Spinach along with anise seeds and 5 Chinese Spice
  4. Stir approximately two minutes until spinach is slightly wilted
  5. Turn heat off
Cauliflower Rice
  1. If buying already prepared, follow directions
  2. Add Cauliflower to the food processor and chop until it becomes the consistency of rice
  3. Transfer into a 2-quart pot
  4. Add Ghee, salt and pepper and cook for 8-10 minutes

One response to “Coconut Barramundi with Anise Wilted Spinach and Cauliflower Rice”

  1. Ronda Zegarelli says:

    Love it! I’m going to have my husband give it a go

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