delicious fish w/ fresh produce
In a colander in the sink salt the eggplant with 2 tsps. salt and let drain for 15 minutes. Rinse and squeeze dry with your hands. In a large skillet heat oil over medium/high heat. Add eggplant and cook, stirring occasionally, until softened and lightly browned-15 minutes. Meanwhile, pat dry the fish fillets and season both sides with the paprika and 1/2 tsp salt and pepper. In large nonstick skillet melt butter over medium/high heat. Add fish in single layer, cook for 4 minutes, flip carefully and continue to cook until lightly golden-up to 4 minutes more. Stir the tomatoes into the eggplant and heat through. Season with thyme and 1/2 tsp. pepper. Spoon over fish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 72 | ||
Calories from Fat: 63 (88%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 17mg | 1 % | |
Potassium 159.2mg | 4 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.8g | ||
Protein 0.6g | 1 % | |
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: 72
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!
What would you serve with this? Link in another recipe.