Keto Crispy Walleye Cauliflower Bowls Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.6/5
(1704 reviews)
Keto Crispy Walleye Cauliflower Bowls
Zylo Recipes

Description

Imagine a bowl filled with textures and tastes that dance across your palate. This Crispy Walleye Cauliflower Bowl is a celebration of simple, fresh ingredients, brought together to create a satisfying and flavorful meal. At its heart are perfectly seared walleye fillets.

The skin, rendered to a delightful crispness, offers a satisfying crunch that gives way to the tender, flaky flesh beneath. The walleye is seasoned simply, allowing its natural, delicate flavor to shine. The star of the bowl, alongside the walleye, is a vibrant and juicy tomato sauce.

Sweet cherry tomatoes, fragrant garlic, and tender asparagus spears simmer together until the tomatoes burst, creating a luscious sauce. The asparagus adds a touch of freshness and a subtle grassy note, balancing the sweetness of the tomatoes and the sharpness of the garlic. A dash of fish sauce, or a pinch of salt, deepens the savory notes of the tomato sauce, creating a rich umami that complements the walleye beautifully.

The foundation of this bowl is fluffy cauliflower rice, its mild flavor providing the perfect canvas for the bolder flavors of the fish and tomato sauce. The warm cauliflower rice soaks up the delicious sauce, ensuring every bite is packed with flavor. Assembling the bowl is a simple act of culinary artistry.

The crispy walleye is carefully placed atop the bed of cauliflower rice, followed by a generous spoonful of the vibrant tomato sauce. The bright colors of the tomatoes and asparagus create a visually appealing dish. Each mouthful is a journey of textures and tastes: the crispy skin of the walleye, the tender flesh of the fish, the juicy burst of the tomatoes, the slight resistance of the asparagus, and the soft, yielding cauliflower rice.

It's a harmonious blend that leaves you feeling satisfied and nourished.

Preparation Time

Prep Time
20 min
Cook Time
15 min
Total Time
35 min

Nutrition Information

Per 1 bowl serving
C
Calories
580 Kcal

C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
35 g

C
Fats
45 g
Saturated Fats 8 g
Unsaturated Fats 30 g

Cholestrol 120 mg
Sodium 450 mg
Potassium 800 mg
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Ingredients

    1.
    Pollock (pollack), Alaska or walleye, cooked from frozen
    Pollock (pollack), Alaska or walleye, cooked from frozen
    6 fillet - each 2 3/4 ounce raw
    2.
    Salt
    Salt
    1.5 teaspoon
    3.
    Extra virgin olive oil
    Extra virgin olive oil
    5 tablespoon
    4.
    White onion
    White onion
    0.5 small
    5.
    Garlic
    Garlic
    2 clove
    6.
    Tomato raw (includes cherry, grape, roma)
    Tomato raw (includes cherry, grape, roma)
    1.5 cup
    7.
    Asparagus, raw
    Asparagus, raw
    8 large - spear - 7 1/4" to 8 1/2" long
    8.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    1 tablespoon
    9.
    Salt
    Salt
    1.5 teaspoon

Instructions

    1.
    Thoroughly dry the walleye fillets between paper towels. This step is crucial for achieving maximum crispiness. The dried fish can be stored in the refrigerator until ready to cook, but wait to season with salt until just before cooking. Season both sides of the prepared fillets with kosher salt.
    2.
    Preheat a large nonstick skillet over high heat until extremely hot. Add 2 tablespoons of olive oil, swirling to coat the pan. Place the salted fish skin-side down in the hot oil and sear for about 30-45 seconds on high heat to initiate crisping. Reduce the heat to medium/medium-high and continue cooking skin-side down for approximately 3-4 minutes, or until the skin is very crispy and golden brown.
    3.
    Flip the walleye fillets and cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Do not worry about overcooking; the technique used ensures the fish remains moist and flavorful. If necessary, repeat the cooking process with any remaining fillets.
    4.
    Halve the cherry tomatoes and trim the tough ends of the asparagus. Cut the asparagus into approximately 2-inch pieces. Slice the garlic. Set all the prepared ingredients aside for the sauce. In another pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and garlic, cooking until they become translucent and fragrant.
    5.
    Add the halved cherry tomatoes to the pan with the onion and garlic. Cook on medium heat for about 30-60 seconds, allowing the tomatoes to soften slightly.
    6.
    Add the asparagus to the tomato mixture. Bring the sauce to a simmer and cook until the tomatoes have burst and released their juices, and the asparagus is tender-crisp. Stir in 1 tablespoon of fish sauce. Taste the sauce and add more salt if needed. Place the cauliflower rice into bowls, top with the crispy walleye, and spoon the tomato sauce generously over the fish and rice. Serve immediately and enjoy!