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Yield: 1 serving
Texas Red Fish with Hatch Chili & Chimichurri Sauce
INGREDIENTS: 14 oz texas red fish
2 oz plain nonfat yogurt
1 T ajwain seeds
pinch salt
1/2 oz ginger
1/2 oz garlic
2 serrano chilies
1 t olive oil
1/4 oz white pepper lemon juice from one large lemon
1/4 oz mustard seeds
1/4 oz black cumin seeds
6-8 fresh curry leaves
2 T parsley
2 T cilantro
2 T garlic
2 T fresh lemon juice
2 T roasted hatch chilies
pinch salt
Texas Red Fish(1 serving) Preparation Method: Take the filet of fish, washed and dried. Rub a little bit of fresh lemon juice, salt and white pepper. Take a large bowl and add olive oil, yogurt, ginger, garlic and serrano chilies. Add ajwain and salt. Add the fish to this marinade and keep it in the refrigerator for one hour. Remove for 15 minutes before cooking.
Take a heavy bottom pan. Add olive oil. Heat the oil and add mustard seeds, fresh curry leaves and black cumin seeds. Add the fish and cook for about two minutes on each side.
Heat the oven to 400 degrees. Bake the fish for about 5 minutes. Serve with chimichurri sauce.
Hatch Chili and Chimichurri SauceBlend all ingredients.
Nutrition Information for ONE serving
Calories: 352
Total Fat: 15.5GM
Saturated Fat: 0.7GM
Trans Fat: 0GM
Polyunsaturated: 0GM
Monounsaturated: 2.7GM
Cholesterol: 69MG
Sodium: 301MG
Total Carbs: 24GM
Dietary Fiber: 4.7GM
Sugars: 4.4GM
Protein: 29.4GM