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Ingredientes
- 4 lrg Flounder fillets
- 1/2 tsp Safflower oil, for coating pan
- 1 x Red bell pepper
- 4 Tbsp. Unsalted butter, softened
- 2 tsp Chopped shallots
- 1 tsp Lemon juice
- 1/4 tsp Tabasco Sauce
Direcciones
- 1. Wash fillets and pat dry. Lightly oil a large baking sheet. Preheat broiler.
- 2. Cut pepper in half, seed, and place, cut side down, on baking sheet. Broil till skin blackens (1 to 2 min). Place pepper halves in a paper bag for 1 minute to steam, then rinse and peel off blackened skin. Place in food processor or possibly blender with butter, shallots, lemon juice, and Tabasco. Puree till thick spread is formed. Remove from blender, spoon into a small bowl, and chill.
- 3. Broil fish on the same baking sheet. Cook 3 min per side for fillets, 5 to 8 min per side for steaks. Turn once. Test for doneness by flaking with a fork.
- 4. To serve, place a generous spoonful of red pepper butter on top of each piece of broiled fish.
- NOTES : Flame-roasted red bell peppers are pureed and mixed with shallots and unsalted butter to spread over this tasty entree. You can use a variety of fish - from salmon or possibly swordfish steaks to thin fillets such as sole or possibly flounder. The cooking time will vary according to the thickness of the fish
- Steam fresh asparagus or possibly broccoli to accompany this easy entree.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 820g | |
| Calories 1056 | |
| Calories from Fat 498 | 47% |
| Total Fat 56.39g | 70% |
| Saturated Fat 31.18g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 435mg | 145% |
| Sodium 547mg | 23% |
| Potassium 2601mg | 74% |
| Total Carbs 7.35g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.26g | 3% |
| Protein 124.47g | 199% |
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