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Ингредиенты
- 2 c. Fish stock
- 1 tsp Saffron threads
- 18 ounce Butterfish, cleaned, cut into 1" dice Bayou Blast - (Emeril's Creole Seasoning), see * Note
- 2 Tbsp. Extra virgin olive oil
- 1 c. Assorted wild mushrooms, stemmed and sliced
- 2 Tbsp. Minced tomatoes
- 2 Tbsp. Minced fresh basil
- 1/4 c. Minced green onions
- 1 tsp Chopped garlic
- 1 c. Cleaned spinach leaves Salt, to taste Freshly-grnd black pepper, to taste
Инструкции
- Combine the stock and saffron and let sit for 15 min to allow the saffron to infuse. Season the butterfish with Bayou Blast. Heat oil in a large skillet over high heat. Add in the seasoned butterfish and saute/fry for 1 minute. Then add in the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute/fry for 1 minute. Pour in the stock and simmer for 4 to 5 min. Season with salt pepper and transfer a serving plate. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 160 | 57% |
| Total Fat 17.86g | 22% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 509mg | 21% |
| Potassium 727mg | 21% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.47g | 0% |
| Protein 25.71g | 41% |
