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Add a photoRaciónes: 4
Ingredientes
- 4 x Fillets hard fish, 6 to 8 ounce Each, (see note) Salt and pepper to taste
- 2 x To 4 Tsp pure extra virgin olive oil
- 3 Tbsp. Sherry vinegar
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Mixed minced fresh parsley Chives and chervil
Direcciones
- If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper.
- Heat pure extra virgin olive oil in saute/fry pan over medium heat, using smaller amongst of oil for a nonstick pan. Add in fillets and adjust heat according to their thickness (thicker the fillet, lower the heat). Cook for about 4 min altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time (or possibly covering them if fragile), and trans- fer them to warm plates or possibly a platter. Wipe oil out of saute/fry pan with paper towel and add in vinegar, extra-virgin extra virgin olive oil and mix of herbs. Bring sauce to rapid boil and season with salt and pepper to taste. Spoon boiling sauce over fish and serve immediatey.
- Makes 4 servings.
- Note: You can use red snapper (skin attached), sea bass (skin attached), salmon (skin attached or possibly removed), tuna (skin removed), halibut (skin removed) or possibly Dover sole (dark skin removed, light skin attached).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 148 | |
| Calories from Fat 102 | 69% |
| Total Fat 11.5g | 14% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 49mg | 2% |
| Potassium 198mg | 6% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 10.27g | 16% |
