- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2010
Ingredients
Brown Butter:
Method
In saucepan of boiling water, blanch asparagus until tender-crisp, 3 to 4 minutes. Drain and pat dry. Set aside.In shallow dish, combine flour, salt and pepper. Dredge fillets, turning to coat; shake off excess.
In large skillet, heat butter and oil over medium-high heat; fry fillets, in batches if necessary, until golden and fish flakes easily when tested, 3 to 5 minutes per side. Transfer to platter; keep warm. Wipe out skillet.
Brown Butter: In same skillet, melt butter over medium-low heat; cook shallot, parsley, capers and salt just until butter starts to turn brown.
Add wine; cook until almost no liquid remains. Add asparagus; heat through. Serve with fish.
Nutritional facts Per serving: about
- Sodium 217 mg
- Protein 24 g
- Calories 281.0
- Total fat 17 g
- Potassium 657 mg
- Cholesterol 128 mg
- Saturated fat 8 g
- Total carbohydrate 8 g
%RDI
- Iron 19.0
- Folate 63.0
- Calcium 14.0
- Vitamin A 22.0
- Vitamin C 13.0
