Fish Steaks With Tomatoes And Mushrooms Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Olive oil3 Tablespoon
 Halibut steaks/Salmon/ swordfish steaks4
 Shallot/Scallion1 Large, finely chopped (White Part Only)
 Tomatoes/2 cups canned crushed tomatoes2 Large, cored, seeded, and coarsely chopped
 Mushrooms10 Ounce, sliced 1/4 inch thick
 Dry white wine/Basic chicken stock/ canned chicken broth / fish stock1⁄2 Cup (8 tbs)
 Minced parsley2 Tablespoon
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Egg noodles2 Cup (32 tbs)
 Water1 Cup (16 tbs)
 Frozen green peas10 Ounce (1 Package, Thawed And Drained)

Nutrition Facts

Serving size: Complete recipe

Calories 2492 Calories from Fat 648

% Daily Value*

Total Fat 74 g113.3%

Saturated Fat 11.5 g57.7%

Trans Fat 0.1 g

Cholesterol 405.8 mg

Sodium 972.3 mg40.5%

Total Carbohydrates 234 g77.9%

Dietary Fiber 30.2 g120.8%

Sugars 35.9 g

Protein 202 g404.4%

Vitamin A 184.7% Vitamin C 346%

Calcium 57.9% Iron 108.1%

*Based on a 2000 Calorie diet

Directions

Heat the oil in a deep 12-inch skillet over moderate heat for 1 minute.
Pat the fish dry with paper toweling, then add to the skillet and brown lightly 2 to 2 1/2 minutes on each side.
Transfer to a plate.
Saute the shallot in the skillet drippings for 2 minutes or until limp.
Add the tomatoes, mushrooms, wine, parsley, salt, and pepper, and bring to a simmer.
Stir in the noodles and water, cover, and cook for 8 minutes.
Add the peas and browned halibut, cover, and simmer 5 minutes more.
Quantcast