| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Italian2 | 4 | Servings |
INGREDIENTS
| 8 | T | Virgin olive oil |
| 1 | Onion, chopped 1/4" dice | |
| 2 | Red bell peppers | |
| 2 | Yellow peppers | |
| 2 | Green peppers | |
| 1 | t | Dried marjoram leaves |
| 1 | lb | Fresh cod fillet, from |
| thickest | ||
| 1 | Part fish | |
| 4 | oz | All-purpose flour |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | c | Dry white wine |
| 4 | T | Fresh marjoram leaves |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a 12-inch skillet, heat 4 tablespoons olive oil until smoking. Remove ribs, seeds, and stem from all peppers and chop into 1/2-inch dice. Sauté onion in smoking oil until wilted. Add peppers and dried marjoram and cook until softened yet still holding individual shape (about 6 to 7 minutes). Remove from heat and set aside. Heat 4 tablespoons virgin olive oil in 12-inch nonstick skillet over moderate heat. Slice codfish into 8 medallions approximately 1/2-inch thick, season with salt and pepper and dredge in flour. Place in nonstick skillet and sauté until golden brown on one side. Without turning fish, add wine and cooked pepper mixture and bring to a boil. Simmer 3 minutes, turn fish over, and simmer for 2 minutes more. Add fresh marjoram leaves, mix and remove fish from sauce to four individual plates. Spoon sauce over each fillet and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5633) Per serving: 441 Calories (kcal); 28g Total Fat; (60% calories from fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 577
Calories From Fat: 226
Total Fat: 25g
Cholesterol: 83.6mg
Sodium: 933.9mg
Potassium: 1074.5mg
Carbohydrates: 41.5g
Fiber: 6g
Sugar: 6.2g
Protein: 36.5g