Directions:
- Warm 2 T. olive oil in a large nonstick skillet over medium-high heat.
- Rub the fish fillets with the coriander, salt and black pepper.
- Cook fish in the hot skillet until just done, a few minutes on each side.
- Remove the fillets and set aside.
- Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using).
- Cook until onions are translucent, then add the stock, orange juice, and zest.
- Let warm and add butter.
- Simmer for a minute then add fish back to the pan to heat through.
- Serve with warm crusty bread and some crisp asparagus or green beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.87 Kcal (1285 kJ) | ||
| Calories from fat | 171.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.04g | 29% | |
|---|---|---|---|
| Cholesterol | 69.41mg | 23% | |
| Sodium | 125.64mg | 5% | |
| Potassium | 673.62mg | 14% | |
| Total Carbs | 7.81g | 3% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 25.27g | 51% | |
| Vitamin C | 18.7mg | 31% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 120.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 121.75 Kcal (510 kJ) | ||
| Calories from fat | 67.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 29% | |
|---|---|---|---|
| Cholesterol | 27.54mg | 23% | |
| Sodium | 49.84mg | 5% | |
| Potassium | 267.25mg | 14% | |
| Total Carbs | 3.1g | 3% | |
| Sugars | 1.7g | 17% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 10.03g | 51% | |
| Vitamin C | 7.4mg | 31% | |
| Iron | 0.6mg | 9% | |
| Calcium | 47.8mg | 12% | |
* 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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