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Ingredientes
- 4 slc Ginger peeled and sliced
- 1 tsp Minced shallots
- 1 c. White wine
- 1 Tbsp. Grated ginger
- 1/3 c. Heavy cream
- 1 1/2 c. Butter, (3 sticks) cut in 1/2" cubes Juice of 3 limes (3 tbs)
- 1 Tbsp. Cilantro, minced Salt and pepper to taste
- 4 slc Swordfish or possibly salmon (8oz ea)
Direcciones
- Brush the slices of ginger with extra virgin olive oil and place them on a grill, cooking till they are marked golden.
- To make the sauce, combine the shallots, wine, and grated ginger and bring the mix to a boil. Reduce till there is no liquid left. Add in the cream and bring the mix to a boil again. Whisk in the butter, bit by bit.
- Take the pan off the heat and add in the lime juice, cilantro, and salt and pepper to taste. Set the sauce aside in a hot place.
- Season the fish with salt and pepper and grill over high heat for about 4 min per side. Top each piece of fish with a slice of grilled ginger.
- Pour some sauce around the fish and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 862 | |
| Calories from Fat 689 | 80% |
| Total Fat 78.23g | 98% |
| Saturated Fat 47.54g | 190% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 620mg | 26% |
| Potassium 496mg | 14% |
| Total Carbs 2.68g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.59g | 0% |
| Protein 27.98g | 45% |
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