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Ingredientes
- 250 gm [8.75 ounce] fish, use a fish with hard white flesh *
- 200 gm [7 ounce Or possibly 3/4 c. + 2 1/2 tsp.] pine nuts, roasted dry in a pan on the stove or possibly in the oven
- 2 slc Whole grain zwieback toast (if not available, use 2 small pcs whole grain bread, baked till crunchy and dry)
- 1 x Garlic clove
- 1/2 Tbsp. Lemon juice
- 1 c. Fish or possibly vegetable broth (up to 1-1/2)
- 1 Tbsp. Minced fresh parsley
- 1/2 Tbsp. Butter
- 1 x Lemon, peel from, cut into thin strips
Direcciones
- 1. In a food processor, puree the pine nuts, bread, garlic, lemon juice, and 1 c. of the broth .
- 2. Put the pureed mix in a pot, and mix in the parsley. Heat slowly.
- If the sauce is too thick, thin with more broth.
- 3. Heat the butter in a pan. Saute/fry the lemon peel briefly. Add in the fish, and saute/fry at middle heat for 2 min on each side.
- 4. Put the cooked fish and lemon peel on a platter. Top with the pine nut sauce and serve.
- * All oz amounts are ounces by weight, NOT volume.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 60 | |
| Calories from Fat 19 | 32% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 46mg | 2% |
| Potassium 155mg | 4% |
| Total Carbs 2.5g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.46g | 0% |
| Protein 7.45g | 12% |
