| 2 lb Butterfish, in large whole filets, skin and membranes removed |
5 1/3 oz |
$16.50 per 6 ounces
|
$14.67 |
| 2 Tbsp. Extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 3 lrg Red bell peppers, cored, seeded, cut into strips lengthwise |
1/2 bell peppers |
$3.29 per pound
|
$0.59 |
| 3/4 c. Whole almonds, toasted |
2 tablespoons |
$4.79 per 6 ounces
|
$0.50 |
| 1/2 tsp Saffron threads |
0.08 teaspoon |
$17.77 per 0.06 ounces
|
$0.61 |
| 1/2 c. Dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 1/2 c. Fish stock |
1 tablespoon |
$2.99 per 15 ounces
|
$0.14 |
| 1/2 tsp Salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 tsp White pepper, or possibly to taste |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 ounce sliced almonds, toasted, for garnish |
1/6 oz |
$4.79 per 6 ounces
|
$0.13 |
| Total per Serving |
$16.95 |
| Total Recipe |
$101.71 |
Suggestions?