Try this Grouper with Fennel And Olive Relish recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a skillet over medium-low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, place fish on a serving platter or individual plates and top with relish. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 6 | ||
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Calories: 298 | ||
Calories from Fat: 110 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 62.2mg | 19 % | |
Sodium 663.3mg | 23 % | |
Potassium 1349.9mg | 36 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 8g | ||
Protein 34.5g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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