I can’t eat a lot of seafood these days. The phosphorus and potassium content of most fish and shellfish wipe s out my daily allowances for these macronutrients real fast! And the sodium is off the charts, too, but they did live in salt water before we caught and ate them, so I understand that totally.

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I’m trying very hard now to adhere to the Chronic Kidney Disease daily diet limitations. It’s sure not easy! This dish I created tonight does just barely come in under my limits. It is also low-carb (so many of my recipes now are not low-carb), so I thought I’d share this one with my subscribers. It was so good I know you’re going to like this one! It was inspired by a dish I ate years ago in Lafayette, Louisiana at Chef Paul Prudhomme’s sister’s restaurant, known as Prejean’s. Mine was not exactly as I remember hers, but it was very similar in taste and appearance, so I’m pleased nonetheless.

This recipe has too much cream for those still on the Atkins Induction phase, but is suitable once you get past that first two-week period. Paleo followers will have to sub in coconut milk for the cream; Primal Blueprint folks may want to reduce the cream, but will be able to enjoy this tasty dish once in awhile.

INGREDIENTS:

3 4-oz. filets of flounder or sole (or other mild white-flesh fish)

8 oz. fresh or frozen crawfish tail meat

1/2 c. heavy cream

1/2 c. water

1 tsp. my salt-free Seafood Spice Blend (more if you like it real spicy)

Light dusting of Xanthan gum to thicken to your preference

Chopped green onions

DIRECTIONS: Place fish on non-stick pan. Brush or spray with a bit of oil. Broil for 3-5 minutes (depending thickness. Remove from oven. While they are broiling, place 1 T. butter in a non-stick skillet and melt. Add crawfish, water, cream, spice blend and sauté until crawfish turn opaque and curl. Lightly dust the surface of the mixture with xanthan gum and simmer, stirring constantly, allowing it to thicken. Dust again if necessary. Plate the fish on platter. Spoon 1/3 of the mixture over each filet. Top with chopped green onions and serve at once. Seafood has enough sodium in it you should not have to add any salt to this dish. Enjoy! This is both tasty and quite filling! I could only fit in a salad with a delicious Asian Carrot Salad Dressing (not my recipe, but click for the author’s full recipe) without going over my daily nutrient limits. This would be also be delicious served with a seasoned cauliflower mash, yellow summer squash or a favorite eggplant side dish.

NUTRITIONAL INFORMATION: Makes 3 servings, each containing 3 oz. cooked fish and 2.7 oz. of cooked crawfish. Each serving contains 379 cals, 1.87 carbs, 30g fat, 27g protein, 506mg phosphorus, 441mg potassium and 598mg sodium