4 Serves
30 Mins
Heat the olive oil in a large skillet over medium-high heat.
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Vitamin K
95 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
1 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
115 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
647 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Place the white fish fillets in the skillet, skin-side down, and season generously with salt and pepper.
While the fish sears, prepare the lime by removing the fruit and thinly slicing the rind. Sprinkle the lime rind slices over the fish.
Scatter the chopped tomatoes over the fillets and pour in the white wine or sweet vermouth. Cover the skillet with a lid.
Cook until the fish is opaque and flakes easily with a fork, then remove the fillets to a serving platter.
Increase the heat to high to reduce the pan sauce slightly. Squeeze fresh lime juice over the fish and spoon the reduced sauce over the top. Garnish with fresh lime slices before serving.
25
g95
g20
g
Yemeni
