Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/4 c. unsalted butter
- 1/4 c. extra virgin olive oil
- 2 lrg garlic cloves, finely chopped
- 4 x red, (6 to 8 ounce.) snapper filets
- 1/2 med red onion, thinly sliced
- 1/2 c. pimento stuffed olives, sliced crosswise
- 1 Tbsp. anchovy fillets, finely minced
- 1/2 c. fresh jalapenos, * see note
Direcciones
- * Parched, peeled & finely minced. to parch the peppers; place peppers under the broiler til blackened, you must turn accasionally to blacken the entire pepper. A quicker way is to use an open flame & hold the pepper with tongs. I use a torch, my wife prefers the burner on the stove. Chris
- In a large, heavy skillet, heat the butter in the oil. When butter is melted & warm, add in garlic & let sizzle, but don't allow to brown. Add in fish & reduce heat to medium - low. Cook, turning once, about 5 min per side or possibly till light golden. Meanwhile combine remaining ingredients.
- Set cooked filets on warmed plates, top proportionately with olive mix & serve.
- Makes 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 223 | 93% |
| Total Fat 25.34g | 32% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 10mg | 0% |
| Potassium 96mg | 3% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.8g | 1% |
| Protein 1.4g | 2% |
