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Ingredientes
- 1/4 c. Whole mustard seeds
- 2 Tbsp. Minced fresh thyme or possibly 2 tsp. dry
- 2 tsp Salt
- 8 x 6-oz grouper or possibly orange roughy fillets
- 1/4 c. Extra virgin olive oil
- 2/3 c. Sliced leek (white and pale green parts only)
- 1 c. Fresh corn kernels
- 1 c. Dry white wine
- 2 Tbsp. Fresh lime juice
- 6 Tbsp. (3/4 stick) butter
Direcciones
- For dessert after the main course (above), Allen likes carrot cake topped with pineapple and papaya.
- Preheat oven to 350-F. Mix first 3 ingredients in small bowl. Sprinkle over fish. Divide oil between 2 heavy large ovenproof skillets over medium heat.
- Add in 4 fish fillets to each skillet and cook till bottoms are brown, about 3 min. Transfer fish to large platter. Divide leek, corn and wine between same skillets and bring to boil, scraping up any browned bits.
- Place 4 fish fillets, browned side down, atop vegetables in each skillet.
- Bake till fish is cooked through, about 10 min.
- Transfer fish to plates. Combine all vegetables and liquid in 1 skillet.
- Add in lime juice to vegetables. Add in butter and whisk over low heat till melted. Season with salt and pepper. Spoon vegetables with sauce alongside fish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 8 servings | |
| Calories 358 | |
| Calories from Fat 166 | 46% |
| Total Fat 18.84g | 24% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 736mg | 31% |
| Potassium 938mg | 27% |
| Total Carbs 6.29g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.24g | 1% |
| Protein 34.93g | 56% |
