Pan Seared Fish in a Lemon Butter Sauce & the Scoop on Butter

What I thought was allergies has turned into a cold in the past 24 hours. Sore throat, stuffy nose, and bad cough is what is going on today. UGH. Luckily no fever but I am SO worried Stella is going to get it.  Please pray she doesn’t…it actually pains me to think of her with this nasty cough.

It feels good though to be somewhat blogging again!  2018 is going to be a great year for wineabs.  My feelings towards the close of this 2017 Holiday season are bittersweet.  I am a little sad because Stella’s first Christmas is behind us, already nostalgic for all the memories I created with my family but also excited and motivated for a new year. It only gets better right?

This lemon butter fish recipe was one of my first posts on the blog, but it was lost when my website was hacked.  I decided to make it again because the ingredients are super simple and you can make it in 30 minutes. In addition to the recipe I wanted to also re-post the article I wrote on butter. I think it is important people, especially my readers understand that butter is NOT the devil anymore.

Print
Lemon Butter Pan-seared Snapper


Ingredients
  • 1 lb snapper or a similar white fish
  • 6 tbsp grassfed butter or ghee
  • 1/2 cup diced onion
  • 1/2 cup chicken broth
  • 2 tbsp chopped parsley
  • juice of 1 lemon
  • salt and pepper
Instructions
  1. Season the fish with salt and pepper.

    Heat skillet on med-high heat with 2 tbsp of butter or ghee. Once pan is hot and butter is melted add the fish. Sear on one side for about 5 minutes until browned on one side. Do NOT fully cook.  Remove fish and set aside on a plate. 

  2. Turn heat down to medium. Add in the remaining butter and the onions to the pan. Saute onions for about 8 minutes or until translucent. 

  3. Place fish back in the pan.  Add the lemon juice and chicken broth. 

    Return heat to low and let simmer until fish is fully cooked. Once done it will flake easily. 

  4. Top with chopped parsley and serve over cauliflower rice or mash! 

    Mangia <3 

Butter used to get a bad rap, but it is becoming wildly more popular especially with the rise of the ketogenic, primal and some paleo diets. I want to start this off by saying I am NOT a nutritionist or a registered dietician. However I do read a lot and I know based on my own personal experience that grass-fed butter is not the devil and in fact can be a helpful tool in weight loss and assist in raising your good cholesterol, HDL.

A few years ago I read this book called “Rich Food Poor Food” written by Jason Calton, Phd and Mira Calton, CN, which completely changed the way, I look at food. This book focuses on the importance of ingredients and shows shoppers how to find the best quality products in their local grocery store. I quickly learned how to read labels and realized that half the stuff I thought was “healthy” was actually full of hidden sugars and chemicals (some that are actually restricted in Europe like food dyes). I will delve into this topic at a later date though bc there is too much to say! So back to butter- the authors praise grass fed butter and in fact highlight all of its health benefits. My interest was definitely piqued. I started reading more into this area, which brought me to diets such as paleo, primal, ketogenic, Whole30, and “bulletproof” which you can read more about in Abel James’ bestseller, Wild Diet . One thing they all have in common? They encourage fat consumption. But not any fat- it is all about where the fat comes from. Grass-fed butter contains many essential aspects that its corn-fed counterpart lacks. It is high in Omega3s, high in vitamins k2, D, & A, contains CLA which helps reduce belly fat, protects against cancer and supports muscle growth and a great source of Butyrate which is a short chain fatty acid that reduces inflammation.

There you have it – grassfed butter and all its glory. I think what it comes down to is the ingredients and to be aware of where your butter (and your food) is coming from. It makes a significant difference when you’re eating wholesome ingredients. I am sure I do not even need to say this but do note that butter will still make you fat if you are eating a diet rich in processed carbohydrates and sugar. This is for people who follow a low carb, high protein and high fat diet.

For those who are sensitive to dairy I suggest using Ghee butter aka clarified butter. This is butter without the dairy and is encouraged on Whole30 and for Paleo. You will see that I use it a lot as an alternate to butter when I am cutting back on dairy products. Ghee can be made at home but you can easily find it at your local grocery store.

I have been using butter and ghee on a daily basis for the past 3 years. I am at the lowest body fat percentage I have ever been. My cholesterol and triglyceride levels are on point. Butter, I love you.

 


Leave a Reply

Your email address will not be published. Required fields are marked *