RECIPE SUMMARY
Rhubarb Stuffed Mackerel
Makes 2 Servings: Each serving counts towards 1 serving Protein, ½ tablespoon Oil, 2 cups of vegetables (½ cup of restricted vegetables)
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F.
Over medium-high heat, melt the coconut oil and cook the onion in a sauté pan until the onion turns transparent.
Add the chopped rhubarb, season with pepper and salt and continue to cook for 5 minutes. Remove from heat and set aside.
Lay the mackerel filets out flat, skin side down, and spread the rhubarb stuffing (from steps 2 and 3) on top.
Roll each mackerel fillet up, and set them in a greased oven dish seam side down. Bake for 15-20 minutes.
Heat a skillet over medium high heat and add water, lemon zest and stevia in a saucepan and cook until just simmering. Remove from heat and set aside.
Remove the stuffed mackerel from the oven and pour the lemon sauce over the top. Serve.
Ingredients
Directions
Preheat the oven to 400°F.
Over medium-high heat, melt the coconut oil and cook the onion in a sauté pan until the onion turns transparent.
Add the chopped rhubarb, season with pepper and salt and continue to cook for 5 minutes. Remove from heat and set aside.
Lay the mackerel filets out flat, skin side down, and spread the rhubarb stuffing (from steps 2 and 3) on top.
Roll each mackerel fillet up, and set them in a greased oven dish seam side down. Bake for 15-20 minutes.
Heat a skillet over medium high heat and add water, lemon zest and stevia in a saucepan and cook until just simmering. Remove from heat and set aside.
Remove the stuffed mackerel from the oven and pour the lemon sauce over the top. Serve.