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Add a photoServings: 4
Ingredients
- 4 lb Butterfish tail, bone in skin and membrane removed
- 1/4 c. Blanched almonds
- 1/4 c. Hazelnuts
- 6 x Cloves garlic
- 1/4 c. Fresh parsley, plus 1/4 c.
- 1/4 c. Extra virgin extra virgin olive oil, plus 6 Tbsp.
- 1 c. Fresh tomatoes, minced
- 1/2 c. Dry white wine
Directions
- Cut butterfish into 7 to 8 (1inch) pcs with bone in and set aside.
- In a blender, mix together almonds, hazelnuts, 6 cloves garlic, 1/4 c. parsley and 1/4 c. oil and blend till smooth, about 1 minute. Heat 6 Tbsp. oil in a 12inch saute/fry pan till smoking. Season fish pcs and place in pan. Cook till golden on one side and then turn. Add in tomatoes, wine and hazelnut mix and stir together. Bring to boil and then lower heat. Cook till butterfish is cooked through, about 8 to 10 min. Remove from heat, add in remaining parsley and serve.
- Yield: 4servings as main course
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 176 | 77% |
| Total Fat 20.21g | 25% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 230mg | 7% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.79g | 1% |
| Protein 3.16g | 5% |
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