All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you’re cooking it in. Don’t worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.
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|Serving Size: 1 serving (30g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 130 (100%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.2mg||12 %|
|Sodium 79.6mg||3 %|
|Potassium 19.5mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.2g||0 %|
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Calories per serving: 130
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