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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Minced onion
- 4 x Cloves garlic, minced
- 400 gm Peeled tomatoes with juice
- 1 Tbsp. Lemon juice Salt and pepper to taste
- 2 Tbsp. Capers
- 1 sm Lemon, zest only
- 1 Tbsp. Finely minced fresh mint
- 4 x Serving size pcs rudderfish
Direcciones
- Good capers are essential to this dish. If possible, visit a deli whose owners are of Mediterranean extraction and buy bulk capers that have been packed in salt. Rinse them to remove the salt before using. If you have to use the more readily available capers bottled in a vinegar solution, blot them dry of vinegar before using.
- In a Tbsp. of extra virgin olive oil. gently fry a large onion, minced. till transparent. Add in 4 cloves of garlic, crushed or possibly finely minced, and cook for a minute or possibly so longer, then add in a 400 g tin of peeled tomatoes.
- minced, together with their juice, 1 Tbsp. lemon juice and salt and pepper to taste. Simmer for about 20 min, then add in 2 heaped Tbsp. of capers, the zest of a small lemon and a Tbsp. of finely minced fresh mint. Simmer again till the sauce is thick. Meanwhile heat the grill to very warm, dip 4 serving-size pcs of rudderfish in extra virgin olive oil and put them under the grill for 3-5 min, turning once if using a conventional grill. You may not need to turn the fish at all if you have a fan assisted grill.
- Spoon the sauce onto warmed plates, add in the fish and serve, preferably with good bread to ensure no sauce is wasted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 32 | 48% |
| Total Fat 3.67g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 290mg | 8% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.06g | 3% |
| Protein 1.54g | 2% |
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