Try this Herb Roasted Rockfish with Sweet Potato Mousseline recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in saucepan with rosemary and thyme and add rockfish skin side down. Season with salt and pepper. Cook until skin is golden brown. Turn fish over and cook until flesh side is golden brown. Remove from heat. SWEET POTATO MOUSSELINE: Add sweet potatoes to boiling water and cook until tender. Remove from water, and run through food mill. Add honey, nutmeg, salt and pepper. To serve put rockfish atop the sweet potato mousseline and drizzle with lemon oil. Recipe by: CHEF DU JOUR SHOW #DJ9287 - TIMOTHY DEAN
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Serving Size: 1 Serving (565g) | ||
Recipe Makes: 1 | ||
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Calories: 1049 | ||
Calories from Fat: 515 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.3g | 76 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 40.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 68.6mg | 21 % | |
Sodium 419.3mg | 14 % | |
Potassium 1712.8mg | 45 % | |
Total Carbohydrate 96.6g | 28 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 88.4g | ||
Protein 41.1g | 59 % | |
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: 1049
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