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Fish Matecumbe

1/2

Spanish onion, chopped

1

(8-ounce) jar capers

5

shallots, peeled and chopped

5

tomatoes, chopped

1/4

cup

chopped basil leaves

1/2

tablespoon

salt

1/2

tablespoon

ground black pepper

2

lemons, juiced

1

cup

olive oil

8

individual fish fillets of your choice

Salt, and pepper

Serving, suggestion: rice

1

To a medium bowl, add all ingredients except fish and stir to thoroughly

2

combine. Refrigerate until ready to use; it is best to let flavors blend

3

for at least 1 hour in the refrigerator.

4

Preheat the broiler and position the oven rack so that it is at least 4

5

inches from the broiler, but no more than 6 inches.

6

Place fish fillets on a baking sheet and then season fish with salt and

7

pepper. Place under the broiler and cook until done on 1 side. Watch

8

carefully, as it may only take a couple minutes, depending on the

9

thickness of your fish fillets and the proximity to the broiler. Remove

10

from broiler and turn each fish over. Top each fillet with about 1/2 cup

11

sauce. Return to the broiler and cook until fish is done on the other side

12

and fully cooked through in the middle. If you are unsure about doneness,

13

cut into the center of 1 fillet; it should be opaque. (You can cover up

14

the cut with the sauce.) Serve with rice, if desired.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (160.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

3785.57

Calories From Fat (52%)

1959.05

% Daily Value

Total Fat 221.98g

342%

Saturated Fat 31.05g

155%

Cholesterol 0mg

0%

Sodium 6886.23mg

287%

Potassium 11460.34mg

327%

Total Carbohydrates 438.5g

146%

Fiber 94.09g

376%

Sugar 211.66g

 

Protein 72.07g

144%