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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
  Water 2 Tablespoon
  Sugar 1 Pinch
  Salt To Taste
  Pepper To Taste

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

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

Rosemary Scented Fish Steaks Recipe