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Ingredientes
- 1 c. Almonds, sliced
- 1 tsp Coleman's mustard
- 1/2 tsp Cayenne
- 1 Tbsp. Grated grana
- 4 Tbsp. Extra virgin extra virgin olive oil Juice and zest of 1 lemon Plus juice of 1 lemon
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 lb Cleaned butterfish, cut into medallions 1-inch thick Seasoned flour
- 1 c. Dry white wine
- 2 Tbsp. Butter
- 1 bn Italian parsley, finely minced
Direcciones
- In a blender, pulverize almonds. Pour into a mixing bowl and add in mustard, cayenne and cheese and mix well. Add in extra virgin olive oil and juice of 1 lemon. Sauce should be texture of pesto. Set aside.
- In a 12-inch non-stick saute/fry pan, heat oil till just smoking over medium heat. Dredge butterfish in seasoned flour and place in pan. Saute/fry till golden on one side and then turn. Add in wine, remaining lemon juice and butter and cook till wine is nearly evaporated and fish is cooked through.
- Add in parsley to pan and swirl through. Place on plate. Cover with almond sauce and remaining pan sauce and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 810g | |
| Calories 1754 | |
| Calories from Fat 1162 | 66% |
| Total Fat 131.76g | 165% |
| Saturated Fat 38.78g | 155% |
| Trans Fat 0.01g | |
| Cholesterol 356mg | 119% |
| Sodium 581mg | 24% |
| Potassium 2225mg | 64% |
| Total Carbs 14.98g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.41g | 2% |
| Protein 86.73g | 139% |
