PICKEREL MONTEREY

Click to Print This Page

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : main meals

Amount Measure Ingredient -- Preparation Method


2 8-ounce filets
1/2 cup flour
1 tablespoon paprika
1 cup heavy.
3 tablespoons parmeshan cheese
8 black olives -- sliced
1 tomatoe -- diced
3 canned artichoke hearts -- cut in half
1/4 cup white wine
1 tablespoon cilantro
salt and white pepper
2 tablespoons salad oil

Mix flour, paprika together and season with salt and pepper.

Dredge pickerel in the flour mixture, heat oil in the pan and place
fish in the pan meat side down.

Brown fish on both sides and remove from the pan when done.

Strain off remaining oil and add white wine, let simmer one minute.

Add olives, tomatoes,artichokes and cilantro. Cook two minutes the add
cream , let reduce by half.

Finish with cheese, salt and white pepper to taste.

Place mixture over the fish.



Per Serving (excluding unknown items): 282 Calories; 14g Fat (48.9%
calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 105mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat;
1/2 Vegetable; 3 Fat.

NOTES : always make sure fish is patted dry from excess water before
dredging in the flour.

 
 

Copyright © 2005 - 2017 SCI Detroit Chapter