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Ingredients
- 4 x fish fillets - (6 to 8 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. white wine vinegar
- 1/4 c. whole garlic cloves roasted
- 1 x lemon juice only
- 1/2 tsp Dijon mustard
- 1/2 tsp granulated sugar
- 1/3 c. extra virgin olive oil
Directions
- Season fillets with salt and pepper and place them in a lightly greased shallow baking dish. Broil about 8 to 10 inches away from the heat source till lightly browned.
- To prepare sauce, process the vinegar with the next 4 ingredients in a food processor or possibly blender till well blended. While motor is running, add in oil in a thin stream till emulsified. Season to taste with additional salt and pepper.
- To serve, drizzle room temperature sauce over hot fish.
- This recipe yields 4 servings.
- Comments:This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or possibly in a saute/fry pan with some butter and white wine. The recipe calls for fillets, but smaller whole or possibly halved fish work well also.
- To roast the garlic, place the whole garlic cloves in a pan, uncovered, and bake in a 325-degree oven till proportionately golden brown browned, but not burnt. If you get distracted and burn the garlic, start over. Burnt garlic tastes bitter, not better.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 160 | 91% |
| Total Fat 18.06g | 23% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.6g | 0% |
| Protein 0.5g | 1% |
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