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Ingredients
- 1 lrg Bunch cilantro, minced
- 3 lrg Garlic cloves, minced
- 3 x Tomatoes, sliced
- 4 x Whitefish or possibly sea bass fillets, (5-to 6-oz)
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Paprika
- 1 tsp Instant chicken bouillon granules
- 1/2 tsp Grnd cumin
- 1/2 tsp Grnd turmeric
- 1/2 tsp Grnd pepper
- 3 c. Water, (about)
Directions
- Spread cilantro proportionately over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add in sufficient water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer till fish is just cooked through, about 10 min.
- Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 951g | |
| Calories 540 | |
| Calories from Fat 491 | 91% |
| Total Fat 55.65g | 70% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Potassium 637mg | 18% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.26g | 4% |
| Protein 3.04g | 5% |
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