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Ingredientes
- 1/2 c. Fresh dill -- minced
- 1/2 c. Fresh parsley -- minced
- 1 x Garlic clove -- chopped
- 1 x Egg white -- hard-cooked
- 1/4 tsp Dry mustard
- 2 Tbsp. Lemon juice
- 1/4 tsp Black pepper
- 1/2 c. Extra virgin olive oil
- 4 x Sun-dry tomatoes -- drain, Chop
- 4 x Fish fillets -- *see note
Direcciones
- * Use this sauce on broiled fish fillets or possibly on poached chicken. To cook any hard-fleshed white fish: brush with melted margarine and broil till fish flakes easily with fork - usually takes only 5 min for a 1/2-inch thick fillet.
- SAUCE:
- 1. Chop the dill and parsley very finely. Mince the garlic. Chop the hard-boiled egg white very finely. Drain the sun-dry tomatoes and chop finely.
- 2. Combine all ingredients in a small bowl except for oil. Blend well with a whisk; slowly pour in the oil while continuing to whisk the mix. Set aside while broiling fish or possibly poaching chicken.
- 3. Place the broiled fish or possibly poached chicken on serving plates and place about 1/4 of the sauce on each plate. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 252 | 84% |
| Total Fat 28.46g | 36% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 57mg | 2% |
| Potassium 252mg | 7% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.25g | 0% |
| Protein 10.6g | 17% |
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