Directions:
- Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.09 Kcal (741 kJ) | ||
| Calories from fat | 166.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.5g | 28% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 533.06mg | 22% | |
| Potassium | 54.68mg | 1% | |
| Total Carbs | 3.04g | 1% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 11mg | 1% | |
| Amount Per 100 g | |||
| Calories | 332.5 Kcal (1392 kJ) | ||
| Calories from fat | 312.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.74g | 28% | |
|---|---|---|---|
| Cholesterol | 57.32mg | 10% | |
| Sodium | 1000.85mg | 22% | |
| Potassium | 102.67mg | 1% | |
| Total Carbs | 5.71g | 1% | |
| Sugars | 2.57g | 5% | |
| Dietary Fiber | 1.22g | 3% | |
| Protein | 0.97g | 1% | |
| Vitamin C | 4.1mg | 4% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 20.6mg | 1% | |
* 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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