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home > recipes > seafood > grilled fish with garlic beurre rouge
* Exported from MasterCook Mac * Grilled Fish w/ Garlic Beurre Rouge Recipe By : Delicious Decisions/tpogue@idsonline.com Serving Size : 6 Preparation Time :0:00 Categories : Fish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil -- green fruity variety 5 tablespoons lemon juice -- freshly squeezed 4 cloves garlic -- slivered 1/2 cup cilantro -- chopped salt and pepper -- to taste 6 pieces grouper -- or other firm fish 4 ounces butter -- unsalted 1/4 cup red onion -- chopped 2 small green chili pepper -- finely minced 1 tablespoon garlic -- minced 1 pound tomatoes -- peeled and chopped lemon wedges and cilantro sprigs Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, 1/4 cup chopped cilantro, salt and pepper. Add fish fillets and marinate for at least one hour or as long as overnight. To prepare garlic beurre rouge: In a frying pan over medium heat, melt two tablespoons butter and saute onion, chilies, and minced garlic until soft, stirring often. Add tomatoes and remaining lemon juice. Cook for 10 minutes, stirring occasionally. Remov e from heat and season to taste. Stir in 1/4 cup chopped cilantro. Slowly stir in remaining butter until melted. Drain marinade from fish. Barbecue fillets over low glowing coals (or broil if desired), turning only once. Be careful not to overcook. Remove to a warm serving platter and top with garlic beurre rouge. Garnish with lemon slices and cilantro sprigs. - - - - - - - - - - - - - - - - - - Per serving: 413 Calories; 35g Fat (74% calories from fat); 18g Protein; 9g Carbohydrate; 73mg Cholesterol; 214mg Sodium

Grilled Fish with Garlic Beurre Rouge


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keyword: grilled
keyword: garlic
keyword: beurre
keyword: rouge
recipes for seafood
recipes by tpogue
Email Address:
(posted July 2, 1996)

* Exported from MasterCook Mac *

Grilled
Fish w/ Garlic Beurre Rouge

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup
olive oil -- green fruity variety
5 tablespoons
lemon juice -- freshly squeezed
4 cloves
garlic -- slivered
1/2 cup
cilantro -- chopped
salt and pepper -- to taste
6 pieces
grouper -- or other firm fish
4 ounces
butter -- unsalted
1/4 cup red
onion -- chopped
2 small
green chili pepper -- finely minced
1 tablespoon
garlic -- minced
1 pound tomatoes -- peeled and chopped
lemon wedges and cilantro sprigs

Mix together
olive oil, 4 tablespoons lemon juice, slivered garlic, 1/4 cup chopped cilantro, salt and pepper. Add fish fillets and marinate for at least one hour or as long as overnight.
To prepare
garlic beurre rouge: In a frying
pan over medium heat, melt two tablespoons butter and saute onion, chilies, and minced garlic until soft, stirring often. Add tomatoes and remaining lemon juice. Cook for 10 minutes, stirring occasionally. Remov
e from heat and season to taste. Stir in 1/4 cup chopped
cilantro. Slowly stir in remaining butter until melted.
Drain marinade from fish. Barbecue fillets over low glowing coals (or broil if desired), turning only once. Be careful not to overcook. Remove to a warm serving platter and top with garlic beurre rouge. Garnish with lemon slices and cilantro sprigs.

- - - - - - - - - - - - - - - - - -

Per serving: 413 Calories; 35g
Fat (74% calories from fat); 18g Protein; 9g Carbohydrate; 73mg Cholesterol; 214mg Sodium



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