Pescado con Lemon (Fish with Lemon)
Related recipes: Citrus,
Dairy-Free, Eggs, Fish,
Grains, Halibut, Herbs,
Low-Carb, Main Dishes, Salmon,
Seafood
Preparation facts
Yield: 6 servings
Ingredients
Fish:
1 1/2–2 lbs (680–910g) salmon or halibut, sliced
1-inch (2.5-cm) thick (or use unsliced sole fillet)
1 1/2–2 cups (360–480mL) water
1/2 tsp (3g) of sea salt
1/4 cup (5g) chopped parsley
1 Tbs (15mL) olive oil
2 Tbs (5g) of chopped parsley for garnish
Sauce:
3 Tbs (25g) of unbleached white flour
1/2 cup (120mL) cold water
Juice of 2 medium-sized lemons
2 eggs
Directions
To make the fish:
Place water, salt, parsley, oil, and fish (with skin facing up) in a
deep skillet and simmer for 10–15 minutes until fish is thoroughly cooked. Carefully
remove fish and place on serving platter, skin down. Leave cooking water in skillet.
To make the sauce:
While the fish is cooking, mix flour with water. Stir until smooth. Add
juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until
creamy.
Slowly add flour mixture to cooking water in pan and simmer on low
heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes
longer until it thickens slightly.
Turn off heat and let sauce sit for a few minutes or until it
thickens.
Pour over fish, garnish with parsley, and serve (either warm or
cold).
Nutrition facts
Serving Size 1 serving
Calories 277
Calories from Fat 118 (42%)
% Daily Value*
20%Total Fat 13g
14%Saturated
Fat 2.7g
Polyunsaturated Fat 3.4g
Monounsaturated Fat 5.5g
49%Cholesterol 146mg
10%Sodium 247mg
17%Potassium 591mg
2%Total
Carbohydrate 5g
1%Dietary
Fiber 0.3g
Sugars 1g
Sugar Alcohols 0g
68%Protein 34g