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CATEGORY CUISINE TAG YIELD
Vegetables April 1990 1 Servings

INGREDIENTS

2 T Olive oil, preferably
extra-virgin
2 t Fresh lemon juice
1 T Drained bottled capers
1/8 t Cayenne
1 T Minced fresh parsley leaves
1/4 lb Fettuccine
Two 6-ounce sea bass or
salmon fillets
1 t Vegetable oil

INSTRUCTIONS

In a large bowl combine well the olive oil, the lemon juice, the
capers, the cayenne, and the parsley and transfer 1 tablespoon of the
mixture to a small bowl. In a large saucepan of boiling salted water
cook the fettuccine until it is al dente, drain it well, and in the
large bowl toss it with the lemon mixture and salt to taste until the
mixture is combined well.  Pat the fillets dry and season them with
salt and pepper. In a  non-stick skillet heat the vegetable oil over
moderately high heat  until it is hot but not smoking and in it saute
the fillets, skin  sides up, for 4 minutes. Turn the fillets and saute
them for 4  minutes more, or until they are crisp and just flake.
Divide the  fettuccine between 2 heated plates, top it with the
fillets, and  drizzle each fillet with half of the remaining 1
tablespoon lemon  mixture.  Serves 2.  Gourmet April 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re never too young for God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1206
Calories From Fat: 390
Total Fat: 43.8g
Cholesterol: 214.1mg
Sodium: 617.2mg
Potassium: 1548.6mg
Carbohydrates: 86.2g
Fiber: 3.2g
Sugar: <1g
Protein: 110.3g


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