Directions:
- In a small saucepan, bring 1-1/2 cups orange juice, wine, lime juice and shallot to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Reduce heat to low; gradually whisk in butter until butter is melted. Remove from heat; stir in red pepper and olives. Keep warm.
- In a large skillet, bring the garlic, oregano and remaining orange juice to a boil. Reduce heat; add fillets and steam, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Serve with sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 966.48 Kcal (4046 kJ) | ||
| Calories from fat | 626.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.57g | 107% | |
|---|---|---|---|
| Cholesterol | 218.18mg | 73% | |
| Sodium | 421.96mg | 18% | |
| Potassium | 1470.19mg | 31% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 13.4g | 54% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 59.24g | 118% | |
| Vitamin C | 86.9mg | 145% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.3mg | 24% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 154.93 Kcal (649 kJ) | ||
| Calories from fat | 100.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 107% | |
|---|---|---|---|
| Cholesterol | 34.98mg | 73% | |
| Sodium | 67.64mg | 18% | |
| Potassium | 235.67mg | 31% | |
| Total Carbs | 3.06g | 6% | |
| Sugars | 2.15g | 54% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 9.5g | 118% | |
| Vitamin C | 13.9mg | 145% | |
| Iron | 0.7mg | 24% | |
| Calcium | 8.2mg | 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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