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Ingredientes
- 2 c. Fish stock
- 1 tsp Saffron threads
- 18 ounce Flathead, cleaned, cut into 1" dice Bayou Blast - (Emeril's Creole Seasoning), see * Note
- 2 Tbsp. Extra virgin olive oil
- 1 c. Assorted wild mushrooms, stemmed and sliced
- 2 Tbsp. Minced tomatoes
- 2 Tbsp. Minced fresh basil
- 1/4 c. Minced green onions
- 1 tsp Chopped garlic
- 1 c. Cleaned spinach leaves Salt, to taste Freshly-grnd black pepper, to taste
Direcciones
- Combine the stock and saffron and let sit for 15 min to allow the saffron to infuse. Season the flathead with Bayou Blast. Heat oil in a large skillet over high heat. Add in the seasoned flathead and saute/fry for 1 minute. Then add in the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute/fry for 1 minute. Pour in the stock and simmer for 4 to 5 min. Season with salt pepper and transfer a serving plate. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 68 | 71% |
| Total Fat 7.63g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 395mg | 16% |
| Potassium 249mg | 7% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.47g | 0% |
| Protein 3.66g | 6% |
