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Grilled Fish with Mushrooms and Rosemary Recipe
|Sea bass/Fish||6 Small (For Frying)|
|Rosemary sprig/6 teaspoons dried rosemary||1|
|All purpose flour||1 Cup (16 tbs)|
|Peanut oil||1 Tablespoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Mushrooms||1 Pound, thinly sliced|
|Lemon juice||1 Tablespoon|
|Parsley||3 Tablespoon, chopped|
Calories 4492 Calories from Fat 1003
% Daily Value*
Total Fat 112 g172.1%
Saturated Fat 36.9 g184.6%
Trans Fat 0 g
Cholesterol 1823.3 mg
Sodium 3001.5 mg125.1%
Total Carbohydrates 19 g6.5%
Dietary Fiber 1.7 g6.9%
Sugars 1.4 g
Protein 797 g1594.9%
Vitamin A 184.3% Vitamin C 24.3%
Calcium 45.5% Iron 79.6%
*Based on a 2000 Calorie diet
Dry inside and out.
Put 1 sprig of fresh rosemary or 1 teaspoon dried in the cavity of each fish.
Sprinkle fish inside and out with salt and pepper and dredge with flour.
Heat 1/4 inch of oil in a large skillet.
When it is hot, brown the fish quickly on one side, then on the other.
Do not overcook.
Immediately transfer the fish to a hot serving platter or another skillet and wipe out the skillet with a cloth or paper towel.
Quickly add the butter to the skillet, heat quickly, and add the mushrooms.
Stir; when the mushrooms are wilted, sprinkle with lemon juice.
Do not burn the butter.
Pour the mushrooms and sauce over the fish.
Garnish with wedges of lemon sprinkled with chopped parsley.