2 Serves
25 Mins
Season the white fish fillets on the flesh side with garlic pepper, salt, and black pepper.
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Vitamin K
202 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
171 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
320 mg / 1,250 mgPotassium
1033 mg / 4,700 mgSodium
205 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the cooking oil in a large frying pan over medium heat. Once hot, place the fillets flesh-side down to sear for 30 seconds.
Flip the fillets using tongs, pour in the white wine, and cover the pan to steam for 2 minutes until the wine has partially evaporated.
Gradually add the chicken stock and continue to steam for another 2 minutes, then stir in the lime juice.
Add the green onions to the pan, swirling them into the sauce until the fish is opaque and cooked through.
Arrange the fish on beds of iceberg lettuce, drizzle with blood orange olive oil, and garnish with fresh cilantro and lime wedges.
25
g95
g20
g
Yemeni
