Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines

Delicious pan-seared pollock is paired with charred cabbage cooked in plenty of butter. The pan-seared notes combine perfectly with the bright clementines (feel free to leave this out if you are looking for a Keto dish). However, with the addition of the clementines, this would make a great post-workout meal with an avocado. Not to mention, this is an easy weeknight meal using ingredients that store very well (frozen fish, cabbage, and oranges).

What other kinds of fish can I use?

Any other white fish would make a great substitute for pollock including cod, walleye, catfish, trout, flounder and more.

Do I have to use the clementines?

No! You can omit them if you are on a very low carb diet. However, feel free to experiment with adding a carb source like oranges before or after workouts. Other ways to lower your blood glucose after eating higher carb foods is to go for walk.

How do I make this dish Paleo?

Substitute the butter with ghee, avocado oil, or olive oil.

What can I pair this dish with?

Feel free to pair this dish with low carb sides like Keto Bread Rolls https://www.carbmanager.com/recipe/keto-bread-rolls.

Net Carbs

8 g
Fiber

2.8 g
Total Carbs

10.8 g
Protein

15.9 g
Fats

9.5 g

187 cals

Quantity

Serving Size

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Pollock (Pollack), Alaska Or Walleye, Cooked From Frozen

4 fillet - each 2 3/4 ounce raw
Coarse Kosher Salt by Morton

½ tsp
Black Pepper

¼ teaspoon
Butter

3 tablespoon
Cabbage

1 pound
Coarse Kosher Salt by Morton

½ tsp
Clementines Raw

2 fruit

Step 1

If using frozen pollock, dry the outside of the fillets with plenty of paper towels until dry. Drying them will ensure a nice sear. Season the exteriors of the fillets with ½ tsp kosher salt and black pepper. Heat a large saute pan until hot. Add 1 ½ tbsp butter and let it melt, and swirl the pan. Add the fillets and allow to sear on the first side for several minutes until nicely browned. Flip and cook until the fish is flaky and cooked. Set aside on a plate.
Step 2

In the same saute pan (that is still hot), add the remaining butter and swirl to coat the pan. Add cabbage that has been cut into 1” square pieces.
Step 3

Toss to cover it with the butter and cook it for 5-7 minutes until softened. Halfway through cooking, add ¼ tsp kosher salt—taste adding more to taste.
Step 4

Plate the hot cabbage with the fish and clementines that have been peeled and sliced in thirds.