Directions:
- Slice kumquats and peppers crosswise, about 1/16 thick.
- Discard kumquats seeds, pepper seeds too if you wish.
- Heat juice, wine, kumquats, and peppers in a skillet large enough to hold the four filets.
- Once the pouching mixture boils, turn down heat to simmer and add fish.
- Cook for about 10 minutes per inch.
- Once fish is cooked, remove from the skillet and keep warm.
- Turn up heat and reduce poaching liquid by about half.
- Serve fish with rice and use the reduced poaching liquid as a sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.06 Kcal (1294 kJ) | ||
| Calories from fat | 25.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 4% | |
|---|---|---|---|
| Cholesterol | 58mg | 19% | |
| Sodium | 71.61mg | 3% | |
| Potassium | 730.6mg | 16% | |
| Total Carbs | 34.01g | 11% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 28.23g | 56% | |
| Vitamin C | 72.7mg | 121% | |
| Iron | 2.5mg | 14% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.54 Kcal (337 kJ) | ||
| Calories from fat | 6.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 4% | |
|---|---|---|---|
| Cholesterol | 15.11mg | 19% | |
| Sodium | 18.66mg | 3% | |
| Potassium | 190.38mg | 16% | |
| Total Carbs | 8.86g | 11% | |
| Sugars | 2.96g | 45% | |
| Dietary Fiber | 1.43g | 22% | |
| Protein | 7.36g | 56% | |
| Vitamin C | 19mg | 121% | |
| Iron | 0.6mg | 14% | |
| Calcium | 15mg | 6% | |
* 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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