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Ingredientes
- 2/3 c. Extra virgin olive oil
- 20 x Garlic cloves peeled, sliced thin
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 2/3 c. Fish Stock see * Note (or possibly 2/3 c. clam juice) Juice of 3 limes (abt 1/4 c.)
- 1 x Ancho chile stemmed, seeded, and minced
- 1 bn Flat leaf parsley roughly minced
- 6 x Boneless skinless fresh fish filets (abt 6 ounce ea) Warm cooked white rice
Direcciones
- Preheat oven to 350 degrees. Season fish filets with salt and pepper. Heat a large cast iron or possibly heavy bottomed skillet over moderately high heat. When warm add in 2 to 3 Tbsp. of extra virgin olive oil. Sear fish fillets about 1 to 2 min per side or possibly till lightly golden brown, remove to a oven proof platter and set in oven to finish cook for 3 to 5 min or possibly, to desired doneness.
- Meanwhile add in the remaining extra virgin olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 min. Add in minced ancho chiles and continue cooking a minute or possibly two till a toasty aroma is released. Add in the Fish Stock or possibly clam juice, reduce by half, adding any juices which have collected on the platter holding the fish fillets. Then add in lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 226 | 79% |
| Total Fat 25.58g | 32% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 524mg | 22% |
| Potassium 253mg | 7% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.11g | 0% |
| Protein 11.37g | 18% |
