Rosemary Scented Fish Steaks
|Swordfish/Grouper/sea trout/sea bass/hake steaks||24 Ounce (Four 6 Ounce Each Pieces)|
|All purpose flour||4 Tablespoon|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped rosemary/1/4 teaspoon dried leaf rosemary, crumbled||1 Teaspoon|
|White wine vinegar||2 Tablespoon|
Rinse fish; pat dry with paper towels.
Season with salt and pepper; dust lightly with flour.
Heat oil in a large skillet; add coated fish.
Turning once, pan-fry fish 3 to 4 minutes on each side until browned and fish tests done.
Arrange fish on a platter; keep warm by covering with foil.
Add garlic to skillet; saute 1 minute.
Add rosemary, vinegar, water and sugar.
Stirring and scraping up bits from skillet, cook sauce until slightly reduced.
Spoon sauce over fish
Serving size: Complete recipe
Calories 1470 Calories from Fat 652
% Daily Value*
Total Fat 73 g112.7%
Saturated Fat 13.9 g69.6%
Trans Fat 0 g
Cholesterol 265.4 mg88.5%
Sodium 1016.3 mg42.3%
Total Carbohydrates 51 g17%
Dietary Fiber 2.6 g10.3%
Sugars 1 g
Protein 142 g283.5%
Vitamin A 19.3% Vitamin C 19.7%
Calcium 7.3% Iron 51%
*Based on a 2000 Calorie diet