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White Fish Espagnole

White Fish Espagnole

INGREDIENTS:

INGREDIENTS:

1/4?cup whole natural almonds

1/4 cup olive or vegetable oil

1/4 cup chopped onions

1/3 cup chopped green peppers

1 can (15 oz.) stewed tomatoes or 1?1/2 cups chopped fresh tomato

1/4 cup minced parsley

1 tsp. dried marjoram

3 Tbs. Dry sherry

1 lb. Cod, Pollock or white fish fillets

Salt and Pepper

2 Tbs. Butter or vegetable oil


PREPARATION:

PREPARATION:

Coarsely grind almonds in electric blender. Heat 1 Tbs. Oil in saucepan; stir in almonds. Cook, stirring frequently, over medium heat, until almonds are golden. Remove from pan. Stir remaining 3 Tbs. Oil, onions and green peppers into pan; cook until soft, about 3 minutes. Stir in stewed tomatoes, parsley, marjoram, sherry and almond mixture. Heat through and keep warm. Season fish with salt and pepper. Melt butter in frying pan and sauté fish until golden and until fish flakes with a fork. Transfer fish to platter and top with almond vegetable mixture. Accompany with stir-fried, cubed zucchini and hot cooked rice, if you wish

Nutritional Info:

Nutritional Info:

Calories 339; Fat 18 g; Sat Fat 2.3 g; Mono Fat 11.2 g; Poly Fat 3.2 g; Protein 27 g; Carb 17 g; Fiber 2 g; Cholesterol 81 mg; Sodium 481 mg; Calcium 156 mg; Potassium 836 mg; Vitamin E 5.1 mg* ;

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