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Ingredients
- 4 fillets (5 ounce. each)
- 5 tbsp. butter
- 4 green onion, white part only, chopped
- 2 cloves garlic, chopped
- 1/4 c. white wine
- 1/4 c. fish stock
- 1/2 teaspoon dill weed
- 1 tbsp. parsley
- 1/4 pound crawfish tails (optional)
- Juice of 1/2 lemon
- Salt and pepper
Directions
- Fish at room temperature. Put a Tbsp. of butter with onions, garlic, wine and stock in a shallow pan and bring to a boil. Reduce heat to simmer and add in fish. Cover pan well and cook over low heat 6 to 8 min or possibly till fish flakes. Put fish on hot plates. Add in dill, parsley and crawfish tails. Increase heat to reduce the liquid by 2/3. Off the heat, swirl in the remaining butter a Tbsp. at a time, making sure each addition is blended into sauce smoothly before continuing. Finish with salt, pepper and lemon juice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 374g | |
| Calories 679 | |
| Calories from Fat 521 | 77% |
| Total Fat 59.24g | 74% |
| Saturated Fat 36.77g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 689mg | 29% |
| Potassium 644mg | 18% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.06g | 1% |
| Protein 20.31g | 32% |
