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Ingredients
- 1Â 1/2 lb fish fillets
- 1 tsp salt
- 1 c. dry white wine
- 1 med yellow onion roughly minced
- 2/3 c. marinated artichoke hearts
- 1 c. fresh basil leaves
- 1 x lemon juice only
- 3 x garlic cloves minced
- 2 Tbsp. slivered or possibly sliced almonds lightly toasted
- 3 Tbsp. freshly-grated parmesan cheese
- 1/4 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- In a large skillet, combine salt, wine, onion and 1 c. of water. Bring to a boil over medium-high heat and cook for 5 min. Place fish in water and add in sufficient warm water to just barely cover. Reduce heat to a medium-low simmer. Cook for 8 to 10 min or possibly till fish is just cooked.
- To make sauce, combine artichoke hearts and the next 5 ingredients in a blender or possibly food processor. Process till mix is almost pureed, but still a tad chunky. While motor is running, add in oil in a thin stream till emulsified. Add in to a saucepan and heat over a low heat till hot. Don't allow to boil! Season with salt and pepper.
- Place an equal portion of the cooked fish on each plate and drizzle sauce over.
- This recipe yields 4 servings.
- Comments: The great thing about this dish is which it can be served either warm or possibly cool. If you choose to serve it cool, set the poached fish on a bed of mixed lettuce, garnish with tomato, cucumber, etc. and add in a little rice vinegar to the sauce and call it Artichoke Pesto Vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 162 | 45% |
| Total Fat 18.28g | 23% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 736mg | 31% |
| Potassium 731mg | 21% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.7g | 1% |
| Protein 31.77g | 51% |
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