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Fish Steaks With Tomatoes And Mushrooms Recipe
|Olive oil||3 Tablespoon|
|Halibut steaks/Salmon/ swordfish steaks||4|
|Shallot/Scallion||1 Large, finely chopped (White Part Only)|
|Tomatoes/2 cups canned crushed tomatoes||2 Large, cored, seeded, and coarsely chopped|
|Mushrooms||10 Ounce, sliced 1/4 inch thick|
|Dry white wine/Basic chicken stock/ canned chicken broth / fish stock||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Egg noodles||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Frozen green peas||10 Ounce (1 Package, Thawed And Drained)|
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
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.