Directions:
- Place the cranberry juice, raspberries and peach slices in a small saucepan, bring to the boil and then reduce the heat and simmer, uncovered, for 10 to 15 minutes or until mixture is reduced by about half.
- Allow to cool slightly and then transfer to a blender or food processor and process or blend until smooth.
- Strain through a sieve, discarding the solids.
- Whisk the olive and walnut oils, lemon juice, salt and white pepper into the puréed fruit.
- Allow the sauce to stand at room temperature while you cook the fish.
- Preheat the broiler.
- Brush the fish with olive oil and place in a foil-lined broiler pan.
- Broil for 10-15 minutes, turning once, or until the fish is cooked.
- To serve, transfer the fillets to a warmed serving platter, drizzle with a little of the fruit sauce, and transfer the remaining sauce to a sauceboat to pass round.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.35 Kcal (981 kJ) | ||
| Calories from fat | 113.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.64g | 19% | |
|---|---|---|---|
| Cholesterol | 45.82mg | 15% | |
| Sodium | 42.63mg | 2% | |
| Potassium | 445.06mg | 9% | |
| Total Carbs | 14.42g | 5% | |
| Sugars | 11.66g | 47% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 17.18g | 34% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 1.8mg | 10% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 108.75 Kcal (455 kJ) | ||
| Calories from fat | 52.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 19% | |
|---|---|---|---|
| Cholesterol | 21.26mg | 15% | |
| Sodium | 19.78mg | 2% | |
| Potassium | 206.54mg | 9% | |
| Total Carbs | 6.69g | 5% | |
| Sugars | 5.41g | 47% | |
| Dietary Fiber | 1.04g | 9% | |
| Protein | 7.97g | 34% | |
| Vitamin C | 8.2mg | 29% | |
| Iron | 0.8mg | 10% | |
| Calcium | 21.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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