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Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
by Rozanne Gold, Helen Kimmel

Chilean sea bass's thick, flaky, snow-white, mild, and juicy. If is especially lovable under a buttery sauce of "melted" leeks—which provides a gentle and sophisticated accompaniment. If you're concerned about overfishing of this species, substitute very thick pieces of cod.
Indulgent low carb recipe - 14 grams - carbs that count (total carbs minus fiber)
Serves 4


    · 4  large leeks (about 1¼ pounds)
    · 2  tablespoons + 2½ teaspoons unsalted butter
    · 4  thick Chilean sea bass fillets (7 ounces each)


Remove the dark green parts from the leeks and discard them. Slice the white parts of the leeks paper-thin. Wash the leeks well, making sure to remove any dirt. Pat the leeks dry with paper towels.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the leeks, 6 tablespoons water, 1/4 teaspoon salt, and ground white pepper. Bring to a quick boil, then reduce the heat to a simmer, cover, and cook for 25 minutes.

Add 1/4 cup water to the saucepan, cover again, and cook 10 minutes longer. (The leeks should be very soft and form a fondue, which means "melted.") Remove the saucepan from the heat and set it aside.

Season the fish with salt and ground white pepper. In a very large nonstick skillet over medium-high heat, melt the remaining 2½ teaspoons butter. Add the fish to the skillet and cook until golden, making sure the fish is opaque throughout, about 3 minutes per side. (Be careful not to overcook.)

Gently reheat the leek fondue and pour it over the hot fish in the pan. Sprinkle with coarse salt and serve.


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