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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Monkfish with Caramelized Onions and Olives

Source: dLife

A delicious low-carb monkfish dish made with sweet onions and olives.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	195.7

Total Carbs	14.3 g

Dietary Fiber	2.2 g

Sugars	8.8 g

Total Fat	6.4 g

Saturated Fat	1.2 g

Unsaturated Fat	0.9 g

Potassium	742.9 mg

Protein	20.1 g

Sodium	252.5 mg

Dietary Exchanges 6.4 Fat, 2.1 Vegetables, 0.1 Fruits, 2.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 tsp margarine 2.0
2 each Onion, sweet, fresh 0.25
0 1/4 tsp salt 0.5
0 1/2 tsp black pepper 2.0
2 oz pitted calamata olives 0.25
0 1/4 tsp hot red pepper flakes 1.0
1 lb monkfish 2.0
2 tbsp chopped parsley 1.0
1 each fresh lemons

Directions

Coat a large skillet with fat-free cooking spray and heat over medium-high heat. Melt 3 teaspoons of the margarine in the skillet and stir in the onions, separating them into rings.
Cook and stir until softened, 2 to 3 minutes. Sprinkle with the salt and 1/4 teaspoon of the pepper. Reduce the heat to medium-low, cover, and cook, stirring frequently, until the onions are deep brown (approximately 15 minutes). Stir in the olives. Remove the mixture to a plate and cover with foil to keep warm.
Combine in a small bowl the red pepper and remaining 1/4 teaspoon black pepper. Cut the fish crosswise into 1-inch thick medallions.
Melt the remaining 1 teaspoon margarine over medium heat in the same skillet used to cook the onions. When hot, add the medallions and cook until opaque throughout, about 3 minutes each side.
Remove to a platter or plates and top with the onion mixture.
Sprinkle with the parsley and serve the lemon wedges for squeezing.