Bon Appétit | February 2014
photo by Christina Holmes
yield
Makes 4 servings
active time
15 minutes
total time
15 minutes
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Ingredients
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
Per serving: 230 calories, 11 g fat, 1 g fiber
Nutritional analysis provided by Bon Appétit
my notes
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