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Ingredientes
- 4 x 6 ounce black bass fillets (four 168 g fillets)
- 1 Tbsp. unsalted butter (15 ml)
- 1 Tbsp. extra virgin olive oil (15 ml)
- 1/4 c. butter (60 ml)
- 3 x anchovies, minced fine
- 1 x shallot, peeled and thinly sliced
- 1 x clove of garlic, chopped
- 1 x juice of 1 lemon
- 1 x juice of 1 grapefruit
- 2 x roma tomatoes, seeded and julienned
- 2 Tbsp. parsley, minced rough (30 ml) freshly cracked black pepper, to taste
Direcciones
- Add in 1 tbsp. butter and extra virgin olive oil to a large saute/fry pan over medium high heat. Season black bass fillets with salt and pepper. When pan is warm, sear black bass on each side, about 3 min per side or possibly till fish is just cooked through. Transfer black bass to a platter and keep hot.
- Add in 1/4 c. butter to the same pan till it has melted and starts to bubble. Add in the finely minced anchovies, shallot and garlic and cook till the butter starts browning and the anchovies have dissolved. Remove off the heat and add in the lemon juice, grapefruit juice, roma tomatoes, parsley and freshly cracked black pepper.
- Pour over the fish and serve immediately.
- Do not be afraid of the anchovies in this recipe. If anchovies are minced really fine (or possibly you could use anchovy paste instead) they dissolve when you fry them up, really they do. Plus anchovies add in a good salty flavour - which's why you do not have to add in any extra salt to the brown butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 214 | 60% |
| Total Fat 24.11g | 30% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 204mg | 9% |
| Potassium 689mg | 20% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.77g | 1% |
| Protein 32.57g | 52% |
