Directions:
- In a small bowl, combine olives, juice , zest, fennel, flakes and 1 T. oil. Gentlly toss and set aside.
- Slice off oranges tops and bottoms, cut waway rin in strips. Working over a bowl, use a paring knife to slice into fruit along membranes letting supremes fall into bowl. Squeeze remaining membrane over bowl for juice. Season with salt and 1 tsp oil.
- Set a large saute pan on high heat. Turn on broiler. Season fish with salt. In very hot pan, swirl in 2 T oil Lay fish into hot pan skin side down. Cook til eges are golden and crisp. 2-3 min. Transfer pan to broiler and broil fish til cooked thru about 2 min.
- Divide orange supremes and juice among 4 shallow bowls. Drizzle fruit with oil. Remove fish from oven and add fillets to bowls. over orange segments. Spoon olives over fish and garnish with torn basil. Drizzle oil over each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.37 Kcal (3020 kJ) | ||
| Calories from fat | 513.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.11g | 88% | |
|---|---|---|---|
| Cholesterol | 69.7mg | 23% | |
| Sodium | 141.5mg | 6% | |
| Potassium | 699.44mg | 15% | |
| Total Carbs | 19.42g | 6% | |
| Sugars | 14g | 56% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 31.73g | 63% | |
| Vitamin C | 90.2mg | 150% | |
| Vitamin A | 2mg | 67% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 155.24 Kcal (650 kJ) | ||
| Calories from fat | 110.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 88% | |
|---|---|---|---|
| Cholesterol | 15mg | 23% | |
| Sodium | 30.45mg | 6% | |
| Potassium | 150.52mg | 15% | |
| Total Carbs | 4.18g | 6% | |
| Sugars | 3.01g | 56% | |
| Dietary Fiber | 0.71g | 13% | |
| Protein | 6.83g | 63% | |
| Vitamin C | 19.4mg | 150% | |
| Vitamin A | 0.4mg | 67% | |
| Calcium | 10mg | 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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