Rating: 4.5 stars
31 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 7
  • 4 star values: 5
  • 5 star values: 19

Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.

Barbara Lauterbach
Recipe by Cooking Light April 2009

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.

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  • Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.

  • Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.

Nutrition Facts

226 calories; fat 5.6g; saturated fat 1.4g; mono fat 2g; poly fat 1.7g; protein 30.4g; carbohydrates 9.5g; fiber 0.2g; cholesterol 70mg; iron 1.1mg; sodium 311mg; calcium 70mg.
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