Fish Matecumbe
Recipe: #26037
May 08, 2017
Categories: Sunday Dinner, Oven Bake, Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Fresh Tomatoes, more
"Diners, Drive-Ins and Dives. I have not included the sit-in-fridge sauce time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (334.2 g)
- Calories 585.2
- Total Fat - 45.6 g
- Saturated Fat - 8 g
- Cholesterol - 59 mg
- Sodium - 443.9 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 4.4 g
- Sugars - 5.4 g
- Protein - 34.4 g
- Calcium - 88.7 mg
- Iron - 2.5 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight.
Step 2
Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler.
Step 3
Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over.
Step 4
Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle.
Step 5
If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce).
Tips
No special items needed.
2 Reviews
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