Spicy Lime Pollock - Keto Version
- 9 ounces spinach leaves, bag pre-washed
- 36 asparagus spears, washed (5-inch or less)
- 24 ounces flounder, washed and patted dry (divided into 3-4 ounces each)
- 6 green onions, sliced (white part only)
- 6 tablespoons extra virgin olive oil
- 2 teaspoons crushed red pepper flakes
- 1 lime
- salt and pepper (or garlic salt)
- Tear six 18-inch sheets of aluminum foil.
- Combine olive oil and pepper flakes in small bowl to make chili oil; microwave 30 seconds on high.
- Cut lime to squeeze
- Season both sides of the filets with salt (or garlic salt) and pepper to taste.
- To assemble each packet, layer ingredients in this order in middle of foil sheet:
- 11/2 cup lightly packed spinach leaves.
- 6 asparagus spears.
- Filet.
- 1/6 of the sliced onions.
- 1 tablespoon chili oil.
- 1/6 of the lime juicJuice from 1 lime quarter.
- Bring ends of foil together over food and crimp several times; crimp ends to close packet.
- Bake in 450 degree oven for 12-15 minutes.
spinach, washed, flounder, green onions, extra virgin olive oil, red pepper, lime, salt
Taken from www.food.com/recipe/spicy-lime-pollock-keto-version-463900 (may not work)