Food Network Black Bass With Piperade And Polenta Recipe

Total time: 65 minutes

Keto Friendliness Gauge

Net Carbs are 6% of calories per serving, at 47g per serving. The amount is close to the maximum number of net carbs allowed for the keto diet and much higher than the standard recommendation of 25g Net Carbs. You'll have little flexibility to consume additional foods that contain carbs.

How keto-friendly is Food Network Black Bass With Piperade And Polenta? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food Network Black Bass With Piperade And Polenta Recipe

  • Net Carbs are 6% of calories per serving, at 47g per serving. This food is at the upper limits (extremely risky) of what's considered keto-friendly and much higher than standard net carb guidelines for the keto diet. You risk kicking yourself out of ketosis and there's little flexibility to eat more foods that contain carbs. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal's calories per serving is around 40% of a standard 2,000 calorie diet and probably higher if your calorie limit is lower than 2,000. If you plan to eat more meals later in the day, you should reconsider this item. If the portion size of this meal is large and satiates your appetite, and keeps you full until much later in the day, then you shouldn't have any worries. The problem is if you eat a lot of calories later, which puts you at risk for overconsumption.
  • This food's %DV (daily value percentage) for sodium is 57%. At 1307mg, it's considered high in sodium according to the FDA's standard for %DV (daily value percentage), which considers any food with %DV of more than 20% as high in sodium. The organization recommends 2300mg of sodium as the daily limit. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. There's also a belief that diets with high amounts of salt correlates with obesity, but the link hasn't proven to be so direct. Instead, salt may trigger overeating by increasing the feeling of hunger, according to studies referenced in this WebMD article about salt & obesity. Add-ons such as sauces and condiments are the usual high-sodium culprits in most restaurant meals. Sodium additives are responsible for most high sodium amounts in packaged foods, especially frozen meals. For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg; foods should be within 5%-20% DV per serving.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Food Network Black Bass With Piperade And Polenta Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 564 g )
Amount Per Serving
Calories: 823
Total Fat: 47g
Saturated Fat: 13g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 25g
Trans Fat: 0g
Cholesterol: 177mg
Sodium: 1307mg
Total Carbohydrates: 53g
Dietary Fiber: 6g
Sugar: 12g
Protein: 49g
Calcium: 465mg Iron: 4mg
Potassium: 1154mg Vitamin A: 295mcg
Vitamin C: 134mg Vitamin D: 2mcg

Ingredients

  • Olive oil or clarified butter, for sauteing
  • Four 6-ounce black bass fillets, skin on
  • Kosher salt and freshly ground black pepper
  • Soft Parmesan Polenta, recipe follows
  • Yellow and Red Pepper Piperade, recipe follows
  • Extra-virgin olive oil, for finishing
  • 2 cups milk
  • 1 bay leaf
  • Kosher salt
  • 1 cup quick-cooking polenta
  • 1/2 cup grated Parmesan
  • 1/4 cup mascarpone
  • Olive oil, for sauteing and drizzling
  • 2 cloves garlic, smashed and chopped
  • 1 Spanish onion, diced
  • 2 plum tomatoes, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • Kosher salt
  • 1/2 cup crushed tomatoes, preferably San Marzano
  • 1 teaspoon red chile flakes
  • 1 teaspoon pimenton (smoked paprika)
  • 1 to 2 teaspoons sherry vinegar
  • 1/3 cup Marcona almonds, toasted and finely chopped
  • Chopped chives, for serving

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)