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Ingredientes
- 3 lb Swordfish Or possibly halibut, cut into serving pcs 1/2" thick
- Â Â Salt and pepper
- 1/3 c. Butter, room temperature
- 1Â 1/2 tsp Garlic puree
- 1 Tbsp. Lemon juice
- 1 tsp Dry tarragon
- 3/4 lb Uncooked small or possibly medium shrimp, shelled and deveined
- 1/4 c. Dry white wine
- 1/4 c. Whipping cream
- 2 Tbsp. Minced fresh parsley (garnish)
Direcciones
- Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix butter, garlic, lemon juice and tarragon till well blended. Using half of butter mix, coat one side of fish and place buttered side down on half a sheet of heavy-duty aluminum foil which measures 48 inches in length.
- Place shrimp on top of fish and dot with remaining butter mix. Pour wine over. Fold other half of sheet over fish; seal and crimp foil.
- Bake 25-30 min in upper part of oven.
- Remove fish and shrimp and keep hot on a heated serving platter loosely covered with aluminum foil.
- Pour off juices into a small skillet. Add in cream and reduce to 3/4 to 1 c..
- Pour over fish, sprinkle with parsley and serve at once.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 188 | 48% |
| Total Fat 21.19g | 26% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 280mg | 12% |
| Potassium 683mg | 20% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.16g | 0% |
| Protein 45.19g | 72% |
