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Grilled Fish with Garlic Beurre Rouge

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Yield

6 servings

Prep

60 min

Cook

15 min

Ready

75 min

Ingredients

Amount Measure Ingredient Features
½ cup olive oil
green fruity variety
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5 tablespoons lemon juice
freshly squeezed
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4 each garlic cloves
slivered
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½ cup cilantro
chopped
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1 x salt
to taste
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1 x black pepper
to taste
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6 each grouper
pieces
*
4 ounces butter, unsalted Camera
¼ cup red onion Camera
2 each green chili peppers
small
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1 tablespoon garlic
minced
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1 pound tomatoes
and
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1 wedges lemon * Camera
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Directions

Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, ¼ cup cho pped cilantro, salt and pepper.

Add fish fillets and marinate for at least one hour or as long as overnight.

To prepare garlic beurre rouge:

In a frying pan over medium heat, melt two tablespoons butter and sauté onion, chilies, and minced garlic until soft, stirring often.

Add tomatoes and remaining lemon juice.

Cook for 10 minutes, stirring occasionally.

Remove from heat and season to taste.

Stir in ¼ cup chopped cilantro.

Slowly stir in remaining butter until melted.

Drain marinade from fish.

Barbecue fillets over low glowing coals (or broil if desired), turning only once.

Be careful not to overcook.

Remove to a warm servi ng platter and top with garlic beurre rouge.

Garnish with lemon slices and cilantro sprigs.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 323 93% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 9mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 22% Vitamin C 31%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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