This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Fishing is boring, unless you catch an actual fish, and then it is disgusting."
-Dave Barry, Columnist
For horseradish lovers this is a great dish (and even for those who don't like it so much). It has a lighter horseradish flavor enhanced by the caramelized shallots. Sweet, salty and spicy all at once. Any white fish will do -- you could use halibut, snapper, rockfish or even cod.
Servings: 4 | Serving size: 4 ounces fish with 3 tablespoons sauce
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This is good as sandwiches for leftovers.
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions or Zucchini Salad
|spray olive oil|
|1/4 cup||white wine|
|fresh ground black pepper|
|2 tsp||prepared horseradish|
|4||4 ounce grouper filets|
Preheat the oven to 375°F.
Place the shallots in a small stainless steel or non-reactive sauce pain. Spray lightly with olive oil and cover the pan. Place the pan in the oven and roast the shallots for about 30 minutes. Remove at 15 minutes and toss.
After 30 minutes add the white wine, salt and pepper. Return the pan to the oven and cook for 15 minutes. Remove and let cool for about 5 minutes.
Place the shallots in a blender or mini-chopper with the horseradish and honey. Puree until smooth.
Place a large skillet in the oven and preheat the oven to 426°F.
After the oven is at temperature, spray the pan lightly with olive oil and place the grouper filets in the pan. Cook for about 6 minutes and turn the fish. Spread about 2 - 3 tablespoons sauce on top of each fish and return the pan to the oven. Cook for another 5 - 7 minutes and serve.
Serving size: 4 ounces fish with 3 tablespoons sauce
|Calories 162||Calories from Fat 11|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 0g||0%|
|Vitamin A 17%||Vitamin C 9%|
|Calcium 5%||Iron 10%|
|Vitamin K 0 mcg||Potassium 745 mg|
|Magnesium 49 mg|