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Ingredientes
- 1/4 c. extra virgin olive oil plus
- 2 tsp extra virgin olive oil divided
- 2 x garlic cloves chopped
- 1 Tbsp. lemon juice
- 1 tsp coriander seeds crushed
- 1 tsp salt Freshly-grnd black pepper to taste
- 1 1/4 lb cod filets
- 2 c. sorrel cut thin strips
- 1 c. baby cherry tomatoes cut in half
- 1/4 c. fresh dill sprigs
Direcciones
- Combine one-fourth c. of the extra virgin olive oil with the garlic, lemon juice, coriander, salt and pepper in a large bowl. Add in the cod. Cover and marinate 1 hour.
- Cook the filets on an oiled grill till the fish flakes easily with a fork, about 3 to 4 min per side.
- While the fish is grilling, place the chiffonade of sorrel, the tomatoes and the dill in a bowl. Drizzle with the remaining 2 tsp. of extra virgin olive oil, sprinkle with salt and pepper to taste and toss.
- Remove the fish from the grill. Spoon the sorrel mix on top of the warm filets, allowing the greens to wilt slightly, and serve.
- This recipe yields 4 servings.
- Comments: When you're shopping for sorrel, look for bright green leaves with tender stems. The larger the leaves, the older (and thus more strongly flavored) the sorrel will be. Avoid leaves which are yellow-green or possibly wilted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 149 | 56% |
| Total Fat 16.86g | 21% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 661mg | 28% |
| Potassium 684mg | 20% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.0g | 1% |
| Protein 25.71g | 41% |
