12 Ingredients
  • 1 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons diced green onions
  • 2 tablespoons diced tomatoes
  • 2 tablespoons blanched julienne cut citrus zests (any combination, lime, lemon, orange, grapefruit and yuzu)
  • 2 tablespoons julienne cut ginger
  • 3 ounces red wine
  • 4 to 6 ounces heavy cream
  • 2 ounces unsalted butter
  • 1 to 2 ounces fresh lime juice
  • 1 tablespoon chopped parsley leaves
Nutrition
562
28% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

62% 40

Saturated

93% 19

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

2% 5

Carbs (net)

- 4

Fiber

3% 1

Sugars

- 2

Sugars, added

- 0

Protein

81% 41

Cholesterol

58% 173

Sodium

27% 653

Calcium

8% 80

Magnesium

16% 62

Potassium

24% 846

Iron

7% 1

Zinc

7% 1

Phosphorus

44% 305

Vitamin A

33% 300

Vitamin C

22% 13

Thiamin (B1)

20% 0

Riboflavin (B2)

8% 0

Niacin (B3)

59% 12

Vitamin B6

16% 0

Folate equivalent (total)

4% 15

Folate (food)

- 15

Folic acid

- 0

Vitamin B12

38% 2

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

37% 30
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