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Red Snapper Fillets in Artichoke Butter

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Submitted by deenal_m

YIELD

6 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

6 6
EACH EACH RED SNAPPER FILLETS *
½ 118
CUP ML BUTTER
4 6E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
tops, chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
3 3
EACH EACH GARLIC CLOVES
minced
1 15
TABLESPOON ML LEMON JUICE
8 231.2
OUNCES ML/G MUSHROOMS
sliced, drained
14 404.6
OUNCES ML/G ARTICHOKE HEARTS
drained, sliced
½ 2.5
TEASPOON ML CAYENNE PEPPER

Directions

Pat fillets dry with paper towels and place on flat baking dish .

In a 4-cup measuring cup, sauté butter, onion tops, parsley and garlic using microwave on High for 2 minutes.

Add lemon juice, mushrooms, artichokes, salt and cayenne.

Microwave on High 2 minutes or until heated.

Pour over fish.

Cover with waxed paper and cook 7 to 8 minutes or until fish flakes easily with fork.

Let stand covered 3 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 157 89% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 133mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 13% Vitamin C 12%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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