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Suggest a better descriptionTrim the dorade fillets neatly, then check for any fine pin bones and remove these with tweezers. Using the tip of a sharp knife, score the skin carefully a few times to prevent the fish from curling as it cooks. Pick the leaf flowers off one of the thyme sprigs and scatter over the flesh. Cover and chill. Have ready the potato pur?e, pesto and fish stock. Reheat the pur?e and keep warm. Thin down the pesto with the fish stock and set aside. Snap off the stalks and pull off all the leaves from the artichokes, trimming down to the chokes and the hearts. Remove and discard the hairy chokes then slice the hearts. Drop the slices into a bowl of cold water with some lemon juice added to stop them from turning brown. Place the flour in a bowl and season well. Drain the artichoke slices, pat dry and toss in the flour to coat lightly. Heat a little of the oil in a non stick frying pan and saute the artichokes with the garlic until just tender. Season lightly then remove and keep warm. Wipe the pan clean using kitchen paper towels and heat a little more of the oil until very hot, then quickly saute the diced scallops until crisp, this should take no more than 1 minute. Remove and keep warm. Reaheat the pan with the remaining oil. Season the dorade and then place skin side down in the hot pan. Cook the fish for about 5 minutes or until almost done (it should be slightly springy and the skin crisp) then turn over and cook the flesh for about 2 minutes. To serve, heat the pesto. Mix the chives into the potato pur?e and spoon onto the centre of each plate. Pour the pesto around the potato and sprinkle the diced, fried scallops and artichoke slices over the sauce. Arrange the fish on top of the potato, garnish with sprigs of tarragon and thyme and sprinkle over the chopped parsley. Per serving: 200 Calories (kcal); 21g Total Fat; (91% calories from fat); 2g Protein; 3g Carbohydrate; 4mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 2 servings | ||
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Calories: 49 | ||
Calories from Fat: 46 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 35.7mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 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: 49
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