Directions:
- In a small saucepan, combine the pomegranate juice, vinegar and shallot. Bring to a boil; cook until liquid is reduced by half, about 8-10 minutes. Transfer to a small bowl; cool. Beat in butter and thyme.
- Shape into a log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
- Sprinkle fillets with salt and pepper. In a large nonstick skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- Unwrap pomegranate butter; cut into four slices. Place a slice on each fillet. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.67 Kcal (2460 kJ) | ||
| Calories from fat | 249.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.72g | 43% | |
|---|---|---|---|
| Cholesterol | 176.78mg | 59% | |
| Sodium | 395.21mg | 16% | |
| Potassium | 1346.45mg | 29% | |
| Total Carbs | 11.56g | 4% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 67.77g | 136% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 143.01 Kcal (599 kJ) | ||
| Calories from fat | 60.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 43% | |
|---|---|---|---|
| Cholesterol | 43.02mg | 59% | |
| Sodium | 96.18mg | 16% | |
| Potassium | 327.67mg | 29% | |
| Total Carbs | 2.81g | 4% | |
| Sugars | 2.1g | 35% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 16.49g | 136% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.1mg | 3% | |
| Calcium | 10.9mg | 4% | |
* 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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