Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with roasted artichoke ragout.
ROASTED ARTICHOKE AND TOASTED PINE NUT RAGOUT:
Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter. Yield: 12 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	510.64 Kcal (2138 kJ)
Calories from fat	448.73 Kcal
		% Daily Value*
Total Fat	49.86g	77%
Cholesterol	28.88mg	10%
Sodium	86.67mg	4%
Potassium	476.63mg	10%
Total Carbs	12.36g	4%
Sugars	2.6g	10%
Dietary Fiber	3.87g	15%
Protein	9.6g	19%
Vitamin C	15.3mg	26%
Iron	1.6mg	9%
Calcium	45.8mg	5%

Amount Per 100 g
Calories	299.62 Kcal (1254 kJ)
Calories from fat	263.29 Kcal
		% Daily Value*
Total Fat	29.25g	77%
Cholesterol	16.94mg	10%
Sodium	50.85mg	4%
Potassium	279.66mg	10%
Total Carbs	7.25g	4%
Sugars	1.53g	10%
Dietary Fiber	2.27g	15%
Protein	5.63g	19%
Vitamin C	9mg	26%
Iron	0.9mg	9%
Calcium	26.9mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13.6

Points
15

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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