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AIP Flounder with Lemon Broth

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Is there anything better than lemon?

Not in my book.

Lemon is among my top favorite flavors. This wonder citrus enhances nearly everything it touches, adding an extra tanginess that boosts the taste, sending it soaring on a higher level.

AIP Flounder with Lemon Broth is a dish where the impeccable acidity pairs with deep savory marinated softness, in a way that your palate is sure to embrace.

This dish may taste light but it will leave your stomach full with a smooth and sweet aftertaste.

Remember: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Equipment

Large Size Pan with Lid

Spoon

Spatula or Tongs

Ladle

Knife

Juicer

Cutting Board

Ingredients 

5-6 Wild Caught Flounder Fillets

1/2 Cup Lemon Juice (Approximately 2-3 Lemons)

1/4 Cup Palm Shortening

1 tsp Himalayan Pink Salt

2 tbsp. Avocado Oil

  1. Pour 2 tbsp Avocado Oil in pan and set to medium heat
  2. Place thawed fillets in the pan without them touching
  3. Sprinkle salt over the fillets and cover
  4. Flip the fillets over after 4-5 minutes
  5. Add the palm shortening
  6. Cook for 4-5 more minutes
  7. Juice the lemons
  8. Add lemon juice to pan
  9. Turn off heat, rest fish for 1-2 minutes
  10. Serve

Twists and Turns 

As you have probably figured out I am in love with the flavor of Lemon.

It assimilates so well into dishes without being too harsh on the palate. The citrus flavor tricks even those with bird-like stomachs adore this dish and consume every bite.

Palm Shortening is like the fatty part of a coconut that is fluffier and yellow in color due to coming from a Red Coconut that differs from the average variety.

Lemon agrees with other fruits and it came at no surprise that palm shortening and lemon played well together. In this dish they contrast each other in this symbiotic way that balances the see saw of your taste buds.

In order to keep the Lemon and Palm Shortening the focus of the dish, all other ingredients needed to be mild to blend subtly in the background.

My favorite oil is Avocado Oil because of the gentle taste that remains docile to the other ingredients of any recipe.

Though Avocado is the meekest flavor among the few oils allowed on Autoimmune Protocol, it knows how to inherit the body of the dish, using the healthy fat extracted during the oil process.

Another recipe is displayed within this post that teams up with this dish suitably. AIP Cilantro Cauliflower Rice utilizes fine herbs and essences to add further texture to the meal without being overwhelming.

Cauliflower Rice is a product that is rapidly growing in the product lines within various supermarkets. Fresh cauliflower rice is used for this dish to contribute to the newness of the fish.

If one chooses to use frozen cauliflower rice, the flavor and texture may differ.  Many agree that frozen vegetables are just as nutrient filled as their counterparts, however the water content can vary between the two. In my experience the excess moisture and fine texture works well with dishes such as my AIP Ultimate Cauliflower Rice Bowl, but in this instance I strongly suggest buying from the unfrozen produce section.

Many people overlook how storage of materials can affect the quality of the dish. Any meal for that matter can be altered if the preparation has been influenced by outside forces.

When you do the work to find items suitable for a recipe, then you will relish in the results.

Out Fishing 

Contributing to the body of the dish in a delicate way is the fish belonging to the Flounder family.

Aldi and Kroger are the top two stores that flounder is commonly purchased from for my kitchen. Within the freezer section, Aldi has packs of Flounder in vacuum sealed pouches, containing the quantity needed in order make this recipe. Kroger on occasion sells larger individually prepared packs of fresh Flounder or Tilapia which can be used to recreate this dish as well.

Flounder is a light and fluffy fish that goes well with lemon on days when you are not feeling like a hefty meal. The thing that I like about Flounder is that it is airy with a meaty texture. Flounder is thin and when it is cut in to pieces it swims in the lemon broth perfectly.

There are alternative fish that can be use for this dish that possess delicate flavors such as Cod or Tilapia if Flounder is unable to be used.  This is another factor that plays into budget friendliness, if any among those type of fish are on sale, then you can simply swap them for this recipe at a lesser price.

Concluding Thoughts 

AIP Flounder with Lemon Broth is a meal that can be enjoyed on almost any kind of day.

The creamy lemon broth soothes my throat on a cold day, and the zest makes me have an extra spring in my step on a hot day. It is always nice to have a tranquil meal that is enjoyable and abundant in your stomach.

This recipe can be made in less than 15 minutes, making it both quick and easy. The ingredients are ones that can commonly be found within any Autoimmune Paleo pantry, which means you will not go out of your way to find the ingredients for this dish.

Simple meals help keep you on Autoimmune Protocol longer, and fast meals make the process easier to help resist the temptation of going to your nearest drive thru.

This meal can be made ahead and stored in your refrigerator until microwaved. Even when microwaved the tastes of the dish are even better, by marinating the fish in the lemon broth to further diffuse throughout the dish.

Nothing has to be perfect in order to make this dish, AIP Flounder with Lemon Broth is one of those throw together meals, which makes it all the more spectacular.

 

What do you think of this recipe?

Tell me by leaving a comment below!

 

 

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2 thoughts on “AIP Flounder with Lemon Broth

  1. Delicious! I made this for my daughter who is AIP because I want her to eat more fish. While I don’t think she was a fan, I thought it was fabulous!
    Is there a way to make this recipe in the oven?

    1. Thank you Cassie!
      So glad that you enjoy the dish, you have no idea how your comment just made my day! After testing the recipe in my kitchen I achieved similar results with this recipe:

      1. Preheat oven to 400°F
      2. Coat Large Glass Baking Pan with the 1/4 cup Palm Shortening and Sprinkle 1/2 tsp Himalayan Pink Salt over it.
      3. Place flounder fillets over the Palm Shortening and Pink Himalayan Salt.
      4. Sprinkle remaining amount of 1/2 tsp Pink Himalayan Salt over the Flounder Fillets.
      5. Drizzle 2 tsp Avocado Oil over the Flounder Fillets.
      6. Place Glass Baking Pan in oven to cook uncovered at 400°F for 7-9 minutes.
      7. Take Pan out of oven, flip each fillet over, add 1/2 cup lemon juice to the Pan.
      8. Place Glass Baking Pan back in oven and cook uncovered at 400°F for 7-9 more minutes.
      9. Remove Glass Baking Pan from oven, rest for 2-4 minutes.
      10. Serve.

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