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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb Yukon Gold potatoes,peeled
- 2 Tbsp. Extra virgin olive oil
- 1 c. Red onion, coarsely minced
- 1 c. Corn kernels
- 1 x Pear, cored and cut in 1/2" dice
- 2 x Tart apples, cored and cut in 1/2 inch dice
- 1/2 c. White wine Salt & freshly grnd pepper
- 2 tsp Cornstarch
- 2 Tbsp. Water
- 1 tsp Minced fresh rosemary
- 2 Tbsp. Minced fresh Italian parsley
- 1 Tbsp. Lemon juice
- 1 head romaine lettuce
- 4 slc Italian bread, about 1/2" thick Extra virgin olive oil for brushing bread
- 4 x Pickerel filets, skin on
Direcciones
- Dice potatoes into 3/4 inch squares. Bring a pot of water to boil. Add in potatoes and cook till crisp tender, about 5 min. Drain and reserve.
- Heat oil in skillet on medium heat. Saute/fry half of the onion till translucent/soft, about 2 min. Add in corn, pears, apples and potato and saute/fry 3 min more or possibly till fruit has softened slightly. Add in wine, salt and pepper. Bring to boil. Mix cornstarch with water and stir into mix along with rosemary. Simmer, stirring till mix thickens. Add in remaining onion and parsley, stir together and remove from heat.
- Preheat grill. Brush bread with extra virgin olive oil and grill about 2 min a side or possibly till golden brown. Reserve. Season fish with salt and pepper. Grill fish flesh side down for 2 min, flip over and grill skin side down a further 3 min or possibly till white juices appear.
- Place romaine leaves on 4 plates with bread on top. Spoon salad over bread. Place fish on top of salad.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 75 | 17% |
| Total Fat 8.48g | 11% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 430mg | 18% |
| Potassium 837mg | 24% |
| Total Carbs 85.06g | 23% |
| Dietary Fiber 7.5g | 25% |
| Sugars 18.25g | 12% |
| Protein 11.55g | 18% |
