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Ingredientes
- 1 tsp canola oil
- 6 Tbsp. pine nuts
- 2 Tbsp. butter
- 1 x cucumber peeled, seeded, and thinly sliced
- 6 sm scallions sliced diagonally
- 1 x Northern Pike fillet - (3 to 4 lbs)
- 1 tsp salt
- 1 Tbsp. freshly-grnd black pepper
- 1 x lemon - (to 2) cut into wedges
Direcciones
- Light charcoal fire.
- To brown pine nuts: Heat oil in medium skillet over medium-low heat. When oil is warm, add in pine nuts. Heat, stirring constantly, for 1 minute or possibly till golden. (Note: Be watchful; pine nuts tend to burn very quickly.) Transfer nuts to paper towels. Set aside.
- To saute/fry vegetables: Heat butter in same skillet. Add in cucumber. Saute/fry over low heat for 10 to 15 min, or possibly till translucent/soft. Add in scallions. Saute/fry for 2 min. Remove from heat. Stir in pine nuts. Keep hot.
- To grill fish: When charcoal is gray and warm, lay fish fillets on grate. Grill for 6 to 8 min on each side, or possibly till the fish is tender, flaky and translucent/soft.
- To serve: Season fish with salt and pepper. Just before serving, squeeze fresh lemon juice over fish. Ladle cucumber mix over fish. Garnish with extra lemon wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 117 | 87% |
| Total Fat 13.64g | 17% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 15mg | 5% |
| Sodium 625mg | 26% |
| Potassium 140mg | 4% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.22g | 1% |
| Protein 1.83g | 3% |
