Start to Finish: 30 minutes
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Cut into 4 serving-size pieces, if necessary.
2. In a large skillet cook onion and garlic in butter until tender. Carefully add orange peel, orange juice, salt, and pepper to skillet. Add fish. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.
3. Transfer fish to a serving platter. Spoon pan juices over fish; sprinkle with parsley. If desired, garnish with orange slices.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 | ||
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Calories: 180 | ||
Calories from Fat: 50 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 43.5mg | 13 % | |
Sodium 83mg | 3 % | |
Potassium 633.3mg | 17 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.3g | ||
Protein 24g | 34 % | |
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: 180
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