CRISPY FISH w/a BROCCOLI & RED PEPPER RAGOUT
Any white firm fish - Halibut, Snapper Hake, Sea Bass, etc.
Onion - julienned
Red Pepper - cut in thicker strips, then in 3rds
1 Cup Chicken Broth
2 tsp Honey
1 tsp Rice Wine Vinegar
1 tsp Sherry Vinegar
1 - 2 tsp chopped garlic
Hot sauce to taste - I use Sriracha
Salt and Pepper
Flour for dredging fish - I use Better Batter All Purpose Gluten Free Flour Blend
In a large saute pan, with about 1 TBS. of coconut oil, saute your onions, peppers, and broccoli until onions are beginning to brown.
Meanwhile, bring your stock to a boil, add in the honey, vinegars, and hot sauce.
Add garlic to your broccoli/pepper mixture, cooking for about a minute - but do not allow it to burn.
Add in stock mixture, and allow it to simmer.
In another saute pan, with 1 TBS. coconut oil - heat to med-high.
Salt and Pepper your fish, and then dredge it in your flour - and cook.
I cannot give time estimates here as I don't know what kind of fish you'll choose or how thick it will be.
Season your Ragout mixture with a little salt and pepper - then spoon into a large dinner bowl, and place fish on top. Enjoy!
** No need for carbs here.