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Perch With Currants And Walnuts Recipe
|Walnuts||2 Tablespoon, toasted and chopped|
|Perch fillets||1 Pound|
|Walnut oil||1 Tablespoon|
|Dried dill||1 Teaspoon|
|Garlic||1 Clove (5 gm), thinly sliced|
|Lime||1 , halved, peel grated|
|Dried currants||2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 875 Calories from Fat 371
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 180 mg
Sodium 376.2 mg15.7%
Total Carbohydrates 20 g6.8%
Dietary Fiber 4.3 g17%
Sugars 8.6 g
Protein 91 g181.2%
Vitamin A 6.4% Vitamin C 21.8%
Calcium 55.1% Iron 47.6%
*Based on a 2000 Calorie diet
Rinse perch, pat dry.
In saute pan, heat oil over medium high heat.
Add dill, garlic, and perch; cook for 1 minute.
Add juice from half the lime and 1/2 teaspoon peel; cook for 5 to 6 minutes on first side.
Flip perch, cook an additional 5 minutes.
Add currants and wine; reduce heat and simmer, partially covered, for 4 to 6 minutes, until perch is opaque and flakes easily.
Remove perch to warm plates and hold in oven.
Quickly reduce sauce by half, stirring constantly.
Pour sauce over perch, top with walnuts, and serve at once.