Receta Grilled Escolar With Fresh Asparagus And Baby Morels

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Raciónes: 4

Ingredientes

Cost per serving $0.16 view details
  • 4 x escolar fillets - (abt 6 ounce ea) Oil as needed Salt to taste Freshly-grnd white pepper to taste
  • 2 c. medium-diced peeled white potatoes
  • 3 Tbsp. extra virgin olive oil
  • 2 c. fresh baby morel mushrooms cleaned
  • 1/2 bn pencil asparagus blanched, and cut into 1" pcs
  • 1 pt red currant tomatoes stemmed
  • 1 Tbsp. finely-minced fresh parsley leaves
  • 2 c. Basic Butter Sauce
  • 1 c. fresh mild herb leaves, such as tarragon, basil, chervil, chives, flat-leaf parsley Drizzle of extra virgin olive oil

Direcciones

  1. Preheat the grill. Season the fillets with 1 Tbsp. of the extra virgin olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes till golden, about 3 min. Remove the potatoes and drain on paper towels. Season with salt and set aside. Place the fillets on the grill and cook for 3 to 4 min on each side.
  2. In a large saute/fry pan, over medium heat, add in 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the mushrooms. Season with salt and pepper. Saute/fry till tender, about 2 min. Add in the asparagus and tomatoes. Season with salt and pepper. Continue to saute/fry for 1 minute. Add in the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley.
  3. To serve, spoon the mushroom/asparagus mix in the center of each plate. Lay the fish on top of the vegetable mix. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the extra virgin olive oil, salt and pepper. Pile the herbs in the center of each fillet.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 257g
Recipe makes 4 servings
Calories 975  
Calories from Fat 611 63%
Total Fat 68.16g 85%
Saturated Fat 35.13g 141%
Trans Fat 0.0g  
Cholesterol 559mg 186%
Sodium 371mg 15%
Potassium 1887mg 54%
Total Carbs 91.53g 24%
Dietary Fiber 13.6g 45%
Sugars 3.14g 2%
Protein 17.48g 28%
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