Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3 Tbsp. shallots -- finely minced
- 3/4 c. dry white wine
- 1 Tbsp. Champagne wine vinegar
- 3 Tbsp. heavy cream
- 4 ounce butter -- use chilled butter
- 3 Tbsp. chicken stock
- 3 Tbsp. fresh lemon juice
- 1/3 c. honey-roasted pecans
- 1 3/4 lb fresh yellowfin grouper fillets - 7-ounce portions
- 2 Tbsp. plain protein pwdr or possibly Atkins Bake Mix
Direcciones
- STEP ONE: Butter Pecan Sauce- Combine all ingredients except the grouper, butter, and pecans in a medium saucepan and bring to a vigorous boil.
- Reduce stock down to about 1/3 and adjust heat to a medium flame.
- Whisk in butter, one Tbsp. at a time, till completely melted, and strain.
- Add in salt, pepper, and honey-roasted pecans.
- STEP TWO: Preparation of the Filets- Lightly dust with seasoned protein pwdr if you like, brush with salad oil, and grill till fish is tender and flaky (about 3 to 4 min on each side).
- Top with Butter Pecan Sauce and minced parsley and serve.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 485g | |
| Calories 1226 | |
| Calories from Fat 971 | 79% |
| Total Fat 110.37g | 138% |
| Saturated Fat 68.92g | 276% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 1040mg | 43% |
| Potassium 497mg | 14% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.61g | 2% |
| Protein 9.06g | 14% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
