Poached Summer Flounder, Asparagus, Plum Tomato And Mustard Recipe

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Servings: 4

Ingredients

Cost per serving $3.54 view details

Directions

  1. Season filets with salt and pepper and roll into turbans. Bake in oven at 350 degrees with fish stock and fresh tarragon for approximately 10 to 15 min.
  2. Bring vinegars and sugar to a boil and reduce down to a syrup. Let cold slightly and add in tomatoes, mustard seed, and extra virgin olive oil to create the chutney.
  3. Arrange the turbans on a hot plate and spoon the chutney over the fish. Garnish with asparagus and fresh tarragon.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 202g
Recipe makes 4 servings
Calories 183  
Calories from Fat 48 26%
Total Fat 5.66g 7%
Saturated Fat 0.64g 3%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 226mg 9%
Potassium 581mg 17%
Total Carbs 22.46g 6%
Dietary Fiber 3.0g 10%
Sugars 14.58g 10%
Protein 11.68g 19%
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