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Ingredientes
- 4 x 6 ounce pcs grouper, skin on
- 2 Tbsp. extra virgin olive oil
- 1 1/2 Tbsp. minced fresh parsley
- 1 1/2 Tbsp. minced fresh thyme
- 1 1/2 Tbsp. minced fresh cilantro
- 1 x zest of two lemon
- 1 x salt and pepper, to taste Persillade
- 3 x green onion, minced
- 1 clv garlic, chopped
- 1/4 c. extra virgin olive oil
- 2 Tbsp. white wine vinegar juice from half a lemon grated zest of one lemon
- 12 x capers
- 1/4 c. minced parsley freshly cracked black pepper
- 1/2 tsp coarse salt
- 1/2 head fennel, grilled, minced
Direcciones
- Preheat grill on high.
- Mix herbs, extra virgin olive oil and lemon zest together in a bowl.
- Rub mix over grouper. Season with salt and pepper.
- Cook grouper for 4 min per side or possibly till cooked through. Serve with persillade.
- Persillade:For persillade add in all ingredients except fennel in a medium bowl. Stir well.
- Remove 1/3 of mix and pulse several times in a food processor.
- Add in back to diced ingredients. Adjust the seasoning.
- Add in the minced, grilled fennel. Chill persillade till ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 196 | 56% |
| Total Fat 22.1g | 28% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 397mg | 17% |
| Potassium 974mg | 28% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.3g | 0% |
| Protein 33.65g | 54% |
