Try this White Fish w/ Peppered Polenta recipe, or contribute your own.
Suggest a better descriptionHeat 1½ tbs olive oil in a stock pot on medium heat. Lightly saute the serrano pepper and add the broth. Bring to boil then whisk in the cornmeal slowly. Cook for 20-30 minutes, stirring frequently. While the polenta cooks, heat the remaining tbs of oil in a saucepan over medium heat. Add the fish and season with salt and pepper. Cook until light and flaky, about 3 minutes each side. When the polenta is cooked, remove from heat and stir in the Parmigiano-Reggiano. To serve, place ½ cup polenta on a plate and top with fish. Drizzle with olive oil and vinegar.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 587 | ||
Calories from Fat: 192 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 69.7mg | 21 % | |
Sodium 948.2mg | 33 % | |
Potassium 543.1mg | 14 % | |
Total Carbohydrate 68.6g | 20 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 62.4g | ||
Protein 31.3g | 45 % | |
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: 587
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