From Rachel Ray. Guessed at time.
Preheat grill pan or outdoor grill to medium-high to high heat.
Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.
While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.
Serve bread topped with lots of salsa and fish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 92 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 111.4mg | 34 % | |
Sodium 639.5mg | 22 % | |
Potassium 1779.6mg | 47 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3g | ||
Protein 72.9g | 104 % | |
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: 419
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