Wild Striped Bass with Lemon Orzo and Caper Emulsion

Wild Striped Bass with Lemon Orzo and Caper Emulsion
20 Ingredients
  • 1 Tbsp whole black peppercorn
  • ½ bunch fresh thyme
  • 2 cup dry white wine
  • 6 medium shallot, chopped
  • 3 clove garlic, minced
  • 3 oz capers
  • 1 ¾ cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
  • ¼ cup white wine vinegar
  • 1 Tbsp Dijon-style mustard
  • 2 stick butter, cut into cubes
  • ¼ cup olive oil
  • 1 Tbsp pitted nicoise olive
  • 8 fresh striped bass or sea bass fillet (about 6 ounces each), skin removed
  • 1 Tbsp coarsely ground black pepper
  • ¼ cup canola oil
  • 3 ½ cup Swanson® Vegetable Broth (Regular or Certified Organic)
  • 1 ¼ cup uncooked orzo pasta
  • 4 Tbsp finely grated lemon zest
  • 2 tsp fresh basil leaf (optional)
  • fresh basil
Nutrition
5350
268% daily value
8 servings
                                       
                                           
     

Fat

237% 154

Saturated

208% 42

Trans

- 1

Monounsaturated

- 49

Polyunsaturated

- 43

Carbs

9% 27

Carbs (net)

- 24

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

1784% 892

Cholesterol

1354% 4062

Sodium

176% 4228

Calcium

81% 808

Magnesium

485% 2036

Potassium

279% 13134

Iron

243% 44

Zinc

188% 21

Phosphorus

1428% 9998

Vitamin A

172% 1548

Vitamin C

11% 10

Thiamin (B1)

423% 5

Riboflavin (B2)

124% 2

Niacin (B3)

665% 106

Vitamin B6

1175% 15

Folate equivalent (total)

119% 476

Folate (food)

- 476

Folic acid

- 0

Vitamin B12

7960% 191

Vitamin D

113% 17

Vitamin E

20% 3

Vitamin K

14% 17

Sugar alcohols

- 0

Water

- 4224
Comments
 
×