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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (216g) Recipe makes 4 servings |
||
| Calories 421 | ||
| Calories from Fat 290 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.3g | 49% | |
| Saturated Fat 15.9g | 79% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 123mg | 41% | |
| Sodium 957mg | 39% | |
| Potassium 393mg | 11% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 0.3g | ||
| Protein 27.3g | 54% | |
Fish Fillet With Garlic Butter and Black Olives
By: Boomette
Feb 27, 2008
A recipe from the Coup de Pouce, I think it's from March or April. Tilapia and halibut can be used in this recipe.
SERVES 4
Ingredients
- 1/2 cup butter
- 12 garlic cloves, whole, peeled
- 1 cup roasted red pepper, cut in fine strips
- 1/3 cup black olives, pits removed
- 2 tablespoons capers
- 2 tablespoons fresh sage or dill or basil, chopped
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 lb fish fillet, with white flesh (4)
Directions
1
In a large skillet, heat butter and garlic at medium heat until butter is frothy. Reduce heat to medium-low (or at low heat if butter is golden too fast) and cook for 15 minutes or until butter is golden, stirring from time to time. Reduce in purée the garlic cloves. Add red bell pepper, black olives and capers and cook for 4 minutes. Add sage and lemon juice and stir.2
Meanwhile, in another large skillet, heat oil at medium-high heat. Add fish fillets and cook 6 to 8 minutes or until golden and the flesh is easy to flake with a fork (flip the fillets one time during cooking). Garnish the fillets with garlic butter and olives.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Tilapia
- Main Ingredient > Seafood > Fish > Saltwater > Halibut
- Main Ingredient > Vegetables > Peppers
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Nasseh
On Jun 1, 2008
I made this for DH & DS last night. They both said that it had a good taste but it was too much garlic. I only used 6 garlic clove to begin with & added some minced onion. I will probably make again but with less garlic.
From: Engrossed
On May 4, 2008
FANTASTIC! I made a half recipe with Basa and frozen basil. The flavors are very yummy and it seems like something you'd get at a fancy restaurant. Thanks for this KEEPER recipe! Made for the Holiday tag game.
From: Gatorbek
On Apr 7, 2008
This was absolutely incredible! I served this using tilapia fillets, and I look forward to serving it over grouper. Unfortunately, I was out of capers, but it was still absolutely divine. This was also super easy, but tastes very complex. I chose to use basil as opposed to sage or dill, and it was excellent. Yes, this uses a lot of butter, and next time, I may cut back on it, but because it is served over the fish, you have some control over how much you actually eat with each portion, so I think the nutrition facts are "negotiable". Rather than puree the garlic after it cooked in the butter, I mashed it with a wooden spoon to retain some chunks. We will absolutely be eating this again and again - thanks!
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