Fish Steaks Braised with Bell Peppers, Olives, and Lemons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Braising is an excellent way to keep fish steaks moist and flavorful. Ingredients:
4 tablespoons olive oil, divided |
1 large onion, thinly sliced |
1 red bell pepper, thinly sliced |
2 garlic cloves, chopped |
1 cup kalamata olives, pitted, coarsely chopped |
2 lemons, halved lengthwise, cut crosswise into thin slices |
1 cup dry white wine |
4 8- to 9-ounce fish steaks (such as halibut or salmon; each 1 inch thick) |
1 tablespoon chopped fresh italian parsley |
extra-virgin olive oil |
Directions:
1. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.
2. Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.
3. Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.
4. Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.
5. Per serving: 482 calories, 24g fat (3g saturated fat), 65mg cholesterol, 454mg sodium, 15g carbohydrates, 4g fiber, 44g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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