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Orange Roughy With Sauteed Olives, Capers & Tomatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)181.9767
Energy (kCal)1326.1837
Carbohydrates (g)8.7597
Total fats (g)59.0116
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    orange roughy fillet 2 806.9352 0.0 179.5204 4.5333
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    red pepper 1/4 teaspoon crushed 0.3125 0.0688 0.0146 0.0034
    cherry tomato 4 cups 806.9352 0.0 179.5204 4.5333
    kalamata olive 1 cup brine-cured 806.9352 0.0 179.5204 4.5333
    caper 1/8 cup 3.9560000000000004 0.8411 0.4059 0.1479
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    sauvignon blanc wine 3 tablespoons 806.9352 0.0 179.5204 4.5333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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