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Suggest a better descriptionThis flavorful fish dish, dotted with bright red peppers, cilantro leaves and a generous amount of garlic, is a favorite of Moroccan Jews. It is simple to make and is delicious hot or cold. Heat the oil in a saute pan large enough to hold fish in a single layer. Add the peppers and saute lightly over medium heat for 2 minutes. Add garlic and cilantro and cook over low heat, stirring, for 1 minute. Add fish and sprinkle with salt, pepper and paprika. Add water and bring to a simmer, basting fish occasionally. Cover and cook over very low heat about 8 minutes, or until fish is just tender (when a thin skewer is inserted into center of fish, it should come out hot to the touch). Using a slotted spoon, transfer fish to a deep platter. Boil the pan juices, stirring occasionally, until reduced to 1/2 cup. Taste for seasoning, then pour over fish. Serve hot or cold. PER SERVING: 250 calories, 25 g protein, 6 g carbohydrate, 14 g fat (2 g saturated), 36 mg cholesterol, 65 mg sodium, 1 g fiber. From an article by Faye Levy in the San Francisco Chronicle, 9/14/93. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 4 | ||
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Calories: 374 | ||
Calories from Fat: 198 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 68.9mg | 21 % | |
Sodium 161.5mg | 6 % | |
Potassium 674.5mg | 18 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8.3g | ||
Protein 33g | 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: 374
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