Process garlic in a food processor until finely chopped. Add drained olives and pulse several times. Add olive oil and cheese and pulse several more times until desired consistency -- some prefer it chunky and others prefer it more smooth.
Place fillets in a single layer on a broiler pan and spread olive past over each in a thin layer. Broil the fillets 3-4 inches from the heat for about 5 minutes - don't turn them - until the fish flakes easily. Serve with lemon wedges.
Leftover olive paste keeps up to a week in fridge or freeze. Great on sandwiches, mixed into rice, and tossed with pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (34%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 74.5mg||23 %|
|Sodium 428.3mg||15 %|
|Potassium 868.9mg||23 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 8g|
|Protein 32.6g||47 %|
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: 240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!