Acqua Pazza
Serves 4
What You’ll Need:
A Large Pan with a Cover
A Spatula
A Sharp Kitchen Knife
Measuring Cups and Spoons
Ingredients:
1 Medium Onion, Finely Chopped
1 Large Carrot, Finely Chopped
2 Medium Celery Sticks, Finely Chopped
1 Tbsp Olive Oil
1 Tbsp Garlic, Minced
1 LB Grape or Cherry Tomatoes, Halved
1 1/2 Cups Dry White Wine
3 Tablespoons Capers
1/2 Tsp Sea Salt
Pinch Of Red Pepper Flakes
4 (6 Ounce) Meaty Fish Fillets, such as Halibut
1/4 Cup Fresh, Chopped Parsley
1/4 Cup Fresh Basil, Chopped
How To Put It Together:
1) Preheat the pan over medium-high heat. To the pan, add the onion, carrots and celery; sauté until barely opaque. Add the tomatoes; sauté for a minute or two then pour in the wine. Add the capers, sea salt and red pepper flakes; stir to combine. Slide the fish filets into the pan and distribute about half of the fresh parsley and basil on top; cover the pan for about 10 – 12 minutes or until the fish flakes at the top.
2) To plate the fish: Place a filet in the center of the pan, spoon a portion of sauce on top and garnish with the remaining fresh herbs.
3) Serve and enjoy!
Nina’s Tasty Tip:
Cod, Halibut, Mahi-Mahi and Snapper are all great fish choices for this dish!
Nutrition:
• 336 Calories
• 37 grams of Protein
• 13 grams of Total Carbohydrates
• 6 grams of Sugar
• 3 grams of Fiber
• 8 grams of Total Fat
• 1 gram of Saturated Fat
• 0 gram of Trans Fat
• 54 mg of Cholesterol
• 609 mg of Sodium
• 118% RDA Vitamin A
• 115% RDA Vitamin K
• 89% RDA Selenium
• 55% RDA Niacin
• 44% RDA Phosphorus
• 43% RDA Magnesium
• 41% RDA Vitamin C
• 41% RDA Vitamin B6
• 36% RDA Potassium
• 33% RDA Vitamin B12
• 25% RDA Sodium
• 21% RDA Manganese
• 15% RDA Folate
• 14% RDA Vitamin E
• 14% RDA Iron
• 13% RDA Calcium
• 12% RDA Thiamin
• 12% RDA Riboflavin
• Glycemic load: 4