New England Shore Redfish w/ Cannellini & Capers
Nutrition Facts
4 servings Serving Per Container
Serving size 2 fillets
| Amount Per Serving | ||
|---|---|---|
|
Calories |
320 |
|
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 2.5g | 13% | |
| Cholesterol 85mg | 29% | |
| Sodium 830mg | 36% | |
| Total Carbohydrate 23g | 8% | |
| Dietary Fiber 5g | 17% | |
| Sugars 1g | ||
| Includes Added Sugars 0g | 1% | |
| Protein 31g | ||
| Vitamin D 1mcg | 4% | |
|---|---|---|
| Calcium 71mg | 6% | |
| Iron 3mg | 15% | |
| Potassium 920mg | 20% | |
Ingredients
- 8 fillets (1.3 lb) R.I Redfish, skin on
- 1/4 tsp Salt & Pepper
- 1/4 cup Flour
- 1-2 tbsp Olive Oil
- 1 tbsp Butter
- 1 Shallot, thinly sliced
- 3 Garlic Cloves, minced
- 1/2 pint Cherry Tomatoes, halved
- 1/3 cup Vegetable Broth
- 1/3 cup White Wine
- 3 tbsp Capers, drained
- 1 can (15.5 oz) Cannellini Beans, rinsed, drained
- 1 tbsp Fresh Parsley, chopped
- Garnish: 1/2 Lemon Zested & Juiced / Parsley
Method of Preparation
Step 1
Pat the fillets completely dry with paper towels. Season both sides with salt and pepper.
Lightly dredge the seasoned fillets in flour and shake off any excess.
Step 2
Heat a large skillet with oil over medium-high heat. Sear each side of the fish, skin-side down first, for 3-4 minutes.
Remove the fish from the pan to a plate on the side.
Step 3
To the same skillet add the butter, shallot, garlic, and tomatoes. Saute for 2-3 minutes.
Step 4
Add the broth, wine, capers, beans, and parsley and bring to a simmer.
Step 5
Once simmering- add the fish back to the skillet, spoon the sauce over the fish and continue to simmer for an additional 3-4 minutes until the fish is flakey.
Serve with fresh lemon juice and zest for a bright finish.
