SABLEFISH WITH HONEY AND THYME
Recipe from The Saint Tropez Diet
Serving Size: One 5-ounce sablefish fillet
Yield: 4 servings
Ingredients
Four 5-ounce sablefish fillets
1 tablespoon olive oil
1 /4 cup honey
1/4 cup white Muscat
1 cup vegetable stock (low-sodium)
1 teaspoon fresh thyme, minced
1 tablespoon lemon juke
2 tablespoons fresh parsley, minced
Cornstarch and water
Salt and pepper to taste
Directions
Combine the honey, wine, stock, and thyme in a saucepan. Bring to boil over high heat. Reduce heat and reduce to 3/4 cup. If necessary, thicken with a little cornstarch mixed with water.
Sprinkle pepper over the fillets. Heat the oil in a nonstick pan over medium heat. Add the fillets and brown. Carefully turn over, sprinkle with lemon juice, and continue to cook for 3 to 4 minutes. Pour in the prepared sauce, parsley, and bring to a boil. Adjust seasonings.
Notes: The fish and vegetables may be refrigerated separately up to 2 days. The fish and vegetables may be frozen separately up to 1 month.
Chefs Tip: The amount of cornstarch and water mixture may vary depending on the amount of water rendered lay the fish and the reduction process. To obtain the right thickness for a sauce: Dip a spoon in the sauce, turn it over, and make a line across with your finger. Tilt the spoon. If the sauce does not run over the line, it is the perfect thickness. If it does, you need to thicken with a little cornstarch and water mixture. After adding them, you will need to bring the sauce to a boil. Also, if it gets too thick, just add a little liquid to thin out.
Wine Suggestion: A white Muscat.
Nutrition
Per Serving: 369 Cal (11% from Fat, 28% from Protein, 61% from Carb); 27 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 59 g Carb; 0 g Fiber; 54 g Sugar; 57 mg Calcium; 1 mg Iron; 146 mg Sodium; 61 mg Cholesterol (fish)
|
