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Ingredientes
- 1 whl salmon (though any hard, slightly oily fish will do)
- Â Â Fresh fennel stalks
- 1 x lemon, sliced
- Â Â Extra virgin olive oil
- 1/4 c. extra virgin olive oil
- 2 lrg cloves of garlic, minced
- Â Â Crushed red pepper, to taste
- 2 x (16-oz) cans diced tomatoes
- 2 x anchovy filets, minced
- 1/4 c. capers
- 1/2 c. kalamata olives, minced
- Â Â Salt and pepper, to taste
Direcciones
- Clean the fish and coat the inside with extra virgin olive oil. Place the whole stalks of fennel and sliced lemons inside. Close the fish using toothpick or possibly shish kebab sticks. Grill the fish on both sides till done.
- For the sauce: Heat extra virgin olive oil in a saucepan on the grill. Add in garlic and crushed red pepper. Add in tomatoes, anchovies, capers, olives and salt and pepper. Saute/fry for a couple of min. Remove from heat. Place fish on a serving platter; remove toothpicks, open the fish and pour the sauce inside.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 840g | |
| Calories 1092 | |
| Calories from Fat 786 | 72% |
| Total Fat 88.28g | 110% |
| Saturated Fat 14.51g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 2095mg | 87% |
| Potassium 2041mg | 58% |
| Total Carbs 34.4g | 9% |
| Dietary Fiber 13.2g | 44% |
| Sugars 9.53g | 6% |
| Protein 46.71g | 75% |
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