Rouget and Shrimp with Lemon Sauce Recipe

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Rouget and Shrimp with Lemon Sauce
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Ingredients
10
Count
Nutrition
473
Calories
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Ingredients:

  • 1 lb large shrimp (18 to 22)
  • twelve 1-oz rouget fillets or 6 small red snapper fillets with skin
  • 2 large shallots
  • 6 tbsp olive oil plus additional if necessary
  • 3 small zucchini (preferably assorted green and yellow ; each about 4 inches long)
  • accompaniment: zucchini potato lemon-thyme mash

Directions:

  1. Peel shrimp and, if desired, devein. With tweezers remove any bones from fish fillets.
  2. Preheat oven to 300°F.
  3. Finely chop shallots. Cut butter into tablespoons. In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half. Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes. Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated. Keep sauce warm, covered. (It should not get hot enough to separate.)
  4. Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces. In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve. In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered.
  5. Pat fish fillets dry and season with salt and pepper. In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes. Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper. (Add more oil if necessary between batches.) Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven.
  6. Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking. Sauté shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes.
  7. Mound mash in center of each of 6 plates and top with fish. Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.63 Kcal (1979 kJ)
Calories from fat 324.2 Kcal
% Daily Value*
Total Fat 36.02g 55%
Cholesterol 64.17mg 21%
Sodium 1015.01mg 42%
Potassium 300.01mg 6%
Total Carbs 30.48g 10%
Sugars 4.25g 17%
Dietary Fiber 2.31g 9%
Protein 7.81g 16%
Vitamin C 10.6mg 18%
Vitamin A 0.1mg 3%
Iron 1.3mg 7%
Calcium 47.4mg 5%
Amount Per 100 g
Calories 226.59 Kcal (949 kJ)
Calories from fat 155.43 Kcal
% Daily Value*
Total Fat 17.27g 55%
Cholesterol 30.77mg 21%
Sodium 486.62mg 42%
Potassium 143.83mg 6%
Total Carbs 14.61g 10%
Sugars 2.04g 17%
Dietary Fiber 1.11g 9%
Protein 3.74g 16%
Vitamin C 5.1mg 18%
Iron 0.6mg 7%
Calcium 22.7mg 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

  • 12
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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