Recipes
Fish with Pecan Caper Relish
4 servings
20 minutes total
Shopping list
Ingredients
- Nonstick aluminum foil
- 4 fish fillets (such as salmon, tilapia, or orange roughy); about 1 ½ lb
- 4 teaspoons lemon-herb finishing butter
- 1 shallot, finely chopped
- ½ bunch fresh Italian parsley, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped pecans
- 2 tablespoons capers
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Place fish on baking sheet; top each fillet with 1 teaspoon butter. Bake fish 6–8 minutes and until fish is opaque and 145°F.
- Chop shallot and parsley (½ cup); combine with vinegar, oil, pecans, and capers. Top fish with relish and serve.
Amount per ¼ recipe serving: Calories 480, Total Fat 36g, Sat Fat 7g, Trans Fat 0g, Chol 105mg, Sodium 210mg, Total Carb 4g, Fiber 2g, Sugars 1g, Protein 36g, Calc 4%, Vitamin A 20%, Vitamin C 30%, Iron 10%