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Nutrition Facts
Serving Size 257 g
(Approx. 6 Servings)
Amount Per Serving
Calories 260 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 910 mg 38%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 7 g
Protein 29 g
Vitamin A 4% Iron 20%
Vitamin C 45% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pesce with White Wine & Tomato
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Lb grouper, Skin removed
1 Tsp kosher salt
1 Tsp black pepper
1 1/4 Tsp dried oregano
1 Tbsp extra virgin olive oil
1 medium onion, diced
3 garlic cloves, minced
3/4 cup(s) dry white wine
12 Oz Four J Meatball Sauce
1/3 cup(s) capers
1/2 cup(s) green olives, sliced thin or chopped coarse
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Instructions

1
Preheat oven to 375ºF.
2
Place fish in Pyrex dish and season both sides of fish with salt, pepper and oregano. Set aside.
3
In a sauté pan set on medium heat, add olive oil, onion and garlic. Sauté about 7 - 8 minutes or until onions and garlic become slightly caramelized. Add wine and allow to cook 5 - 7 minutes or until almost completely evaporated.
4
Add in sauce along with capers and olives and bring to a simmer. Remove from heat and pour hot sauce evenly over raw seasoned fish.
5
Bake in oven 10 - 12 minutes or until internal temperature of the fish is 140ºF. Serve while hot and season to taste with more salt and pepper as needed. This dish goes great with polenta or wild rice.

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