Try this Baked Whitefish with Dill And Tomato-Cucumber Relish recipe, or contribute your own.
Suggest a better descriptionMMMMM---------------------------RELISH-------------------------------- 4 c Diced peeled seeded -cucumber; (about 4) 2 lb Plum tomatoes; (about 12 -large), ; seeded, chopped 1/2 c Chopped fresh dill 1/4 c White vinegar 4 ts Coarse kosher salt Fresh dill sprigs For fish: Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices. Position rack in center of oven and preheat to 375F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days. For Relish: Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper. Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs. Serves 12. Bon Appetit April 1993
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 1 servings | ||
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Calories: 16 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2327.3mg | 80 % | |
Potassium 3.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 16
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