Steamed Monkfish & Parsley Sauce

Steamed Monkfish & Parsley Sauce

STEAMED MONKFISH & PARSLEY SAUCE

This is a wonderful, quick and easy, dish to prepare for supper (or even a substantial lunch).  The meatiness of the monkfish provides for a filling and satisfying meal and at less than 4 carbs per serving, this is a perfect keto meal, full of flavour and goodness.  You’ll need a steamer for this recipe, but this could be cooked with the fish wrapped in a greaseproof paper parcel and baked in the oven.

Ingredients – For 2 Servings

  • 2                 Monkfish tails – fresh from your favourite fishmonger
  • 2 knobs       Butter 
  •                    Salt & Pepper
  • 200g           Cream Cheese
  • 3 tblsp        Chopped fresh Parsley
  • 50ml           Almond Milk
  •                    Salt & Pepper

Method

  • Check the monkfish to ensure all the membrane has been removed
  • Place fish tails side by side in a steamer
  • Place a knob of butter on each piece of fish and season with salt and pepper
  • Steam over boiling water for 15 minutes – until just cooked
  • Add the cream cheese, parsley, almond milk and salt and pepper to a pan and gently bring to a boil
  • Serve the fish with the parsley sauce

Serve with roasted green beans or steamed broccoli.  Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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