Perch Filets With Red Pepper Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 Melted butter15 Milliliter (1 Tablespoon)
 Garlic1 Clove (5 gm), smashed and chopped
 Onion1 Medium, thinly sliced
 Red peppers1 1⁄2 , thinly sliced
 White sauce375 Milliliter (1 1/2 Cups)
 Worcestershire sauce1 Milliliter (1/4 Teaspoon)
 Tabasco sauce1 Milliliter (1/4 Teaspoon)
 Perch fillets8 Small
 Seasoned flour1 Cup (16 tbs)
 Vegetable oil30 Milliliter (2 Tablespoons)
 Lemon juice1⁄2
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2458 Calories from Fat 786

% Daily Value*

Total Fat 89 g137.5%

Saturated Fat 20 g100.1%

Trans Fat 0 g

Cholesterol 503.5 mg

Sodium 2546.3 mg106.1%

Total Carbohydrates 159 g52.9%

Dietary Fiber 11.5 g46%

Sugars 35.8 g

Protein 238 g475.8%

Vitamin A 142.4% Vitamin C 459.1%

Calcium 154.9% Iron 106%

*Based on a 2000 Calorie diet

Directions

Heat butter in saucepan.
Add garlic and onion; cover and cook 3 to 4 minutes over medium heat.
Stir in red peppers and season; continue cooking 7 to 8 minutes over medium heat, uncovered.
Pour mixture into food processor and puree.
Replace in saucepan and incorporate white sauce, Worcestershire, Tabasco and lemon juice.
Simmer sauce 8 minutes over low heat.
Do not cover.
Meanwhile, dredge fish in flour.
Heat oil in large frying pan and add filets.
Cook 3 to 4 minutes each side depending on size.
Season fish well when turning.
When fish is cooked, arrange on heated serving platter and top with red pepper sauce.
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