Land and Sea White Meat Version of Surf and Turf Recipe

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Land and Sea White Meat Version of Surf and Turf
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Ingredients
46
Count
Nutrition
1318
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. For Salsa-.
  2. Mix all ingredients and chill till ready to serve.
  3. For Garnish-.
  4. Preheat oven to 400°.
  5. Pan roast cashews and coriander seed just to release aroma, cool and crush.
  6. Place in bowl with basil, and garlic salt.
  7. Whisk oil, butter and egg white together set aside.
  8. Lay one phyllo sheet short side toward you.
  9. Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
  10. Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
  11. Roll sheet into a straw shape.
  12. Place on a parchment lined cookie sheet pan.
  13. Brush straws with oil and sprinkle with coarse salt.
  14. Slice in half on a slight angle.
  15. Repeat with remaining sheets.
  16. Bake for 8 minutes till golden brown.
  17. For Chicken-.
  18. Lower oven to 350°F.
  19. Heat 1 tablespoon oil and sauté mushrooms, onions, and garlic for 4 minutes add spinach and wine cook till wine is evaporated.
  20. Season with thyme, rosemary, salt,& pepper and let cool.
  21. Place chicken between plastic wrap and pound thin.
  22. Season both sides of breast with salt and pepper.
  23. Add egg to stuffing and place half the stuffing in each breast.
  24. Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
  25. Dredge each of the chicken breast with the flour.
  26. Heat butter and oil in a pan.
  27. Brown chicken on all sides 5-10 minutes.
  28. Place into hot oven for 15 minutes.
  29. Rest 5 minutes the remove string and slice in half.
  30. For Fish-.
  31. Mix basil, paprika, garlic salt, pepper and rub into filets.
  32. Brush fish with egg then place 6 slices of potato to cover fish.
  33. Heat oil and butter in pan.
  34. Gentle place potato side down in hot pan and do not move.
  35. Place on top side six more slices of potato.
  36. Cook till you see the edges are browning and the filets move easily about 4-5 minutes.
  37. Ever so carefully flip fish away from you.
  38. Trying to keep the potatoes in place.
  39. Fry for 4 more minutes.
  40. Drain on paper towel.
  41. Season with salt and pepper.
  42. To Assemble-.
  43. Plate 1/2 chicken breast sliced side showing.
  44. Lay along side the crispy filet (1/2 filet if large one whole filet if small).
  45. Mound salsa between the fish and chicken.
  46. Garnish with 3 phyllo straws.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1317.85 Kcal (5518 kJ)
Calories from fat 705.13 Kcal
% Daily Value*
Total Fat 78.35g 121%
Cholesterol 263.6mg 88%
Sodium 1820.87mg 76%
Potassium 1923.95mg 41%
Total Carbs 79.84g 27%
Sugars 16.69g 67%
Dietary Fiber 8.76g 35%
Protein 76.92g 154%
Vitamin C 55mg 92%
Vitamin A 0.1mg 3%
Iron 7.1mg 40%
Calcium 245.3mg 25%
Amount Per 100 g
Calories 189.9 Kcal (795 kJ)
Calories from fat 101.61 Kcal
% Daily Value*
Total Fat 11.29g 121%
Cholesterol 37.98mg 88%
Sodium 262.38mg 76%
Potassium 277.23mg 41%
Total Carbs 11.5g 27%
Sugars 2.41g 67%
Dietary Fiber 1.26g 35%
Protein 11.08g 154%
Vitamin C 7.9mg 92%
Iron 1mg 40%
Calcium 35.4mg 25%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.1
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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