Keto Barramundi Burrito (Cabbage Wrap)


Brett Fullgrabe

21/12/2020



Ingredients - makes 6 cabbage wraps


  • 1 cabbage (red for the salsa and green or red for the leaves)

  • 4 barramundi fillets (approx 1kg)

  • ½ butternut pumpkin

  • 1 red onion

  • 1 large red chilli

  • 2 avocados

  • 1 lemon

  • 1 lime

  • Bunch of coriander

  • 100g almond flour

  • Olive oil

  • Celtic salt

  • 2 eggs


Barramundi


  1. Pat the fillets completely dry with a paper towel

  2. Whisk 2 eggs in a bowl and spread the almond flour on a plate

  3. Dip and coat the fillets in the egg and then roll in the almond flour making sure the fillet is completely covered

  4. Heat oil in a frying pan on high until very hot

  5. Add in the fillets skin side down

  6. Cook for approximately 7-8 minutes (you want the fish to be almost cooked the whole way through before flipping)

  7. Carefully turn the fillets with tongs and cook for an extra 3 minutes

  8. Set aside and let rest for a few minutes


Red cabbage salsa


  1. Dice half the red onion, chilli, coriander and thinly slice half of the red cabbage

  2. Place cabbage in a hot oiled frying pan and cook for 2 minutes or until desired texture (I personally still like a bit of crunch)

  3. Once cooked place into a mixing bowl and add in the onion, chilli, coriander, prince of Celtic salt and squeeze the juice of half a lime and mix thoroughly.


Guacamole


  1. Dice up 2 avocados and place in a bowl, with the back of a fork press down and mix the avocado to get a nice consistency

  2. Dice another half of red onion, the desired amount of chilli, and coriander

  3. Add all ingredients in a mixing bowl and squeeze the other half of the lime and mix together the ingredients


Grilled pumpkin


  1. Dice pumpkin into approximately 1-2 cm cubes (remove skin)

  2. Heat up oil in a frying pan

  3. Once hot add pumpkin to the pan and cook for 10 minutes

  4. When cooked the pumpkin should be nice and soft

  5. Season with Celtic salt


Cabbage wraps


  1. Carefully peel off one layer of cabbage at a time until you have 6 intact cabbage leaves

  2. Pat dry and coat with lemon juice and olive oil

  3. Place in a warm oven (150°C) for 2 minutes



Add barramundi, red cabbage salsa, pumpkin, guacamole to the cabbage leaf and squeeze fresh lemon juice on top. Wrap the cabbage leaf up just like a burrito and get your munch on!


Give this tasty recipe a try and let me know what you think!


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Big Love

Brett Fullgrabe & Corey Boutwell

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