This simple fish dish is quite elegant with its subtle flavor of rosemary. Don’t worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes or serve with steamed rice or vegetables.
12 ounces thick fish filet, such as cod or halibut, cut in half
1 small potato, about 5 ounces
Salt and black pepper to taste
1/4 teaspoon dried rosemary leaves, crushed
1 tablespoon extra-virgin olive oil
1. Rinse the fish under cold running water and pat dry. Sprinkle with salt and pepper to taste.
2. Peel the potato and grate on the large holes of a grater. Squeeze excess water out of the potato by pressing between sheets of paper towel.
3. Season the potato with salt, pepper and rosemary and press it around the fish.
4. Heat a pre seasoned cast iron frying pan over medium-high heat and add olive oil. Gently slide the fish into the pan. Cook for 3 to 5 minutes. Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.
Notes: Per Serving Calories: 307.0 Protein: 34.1 grams Fat: 12.5 grams Saturated Fat: 2.0 grams Monounsat Fat: 7.3 grams Polyunsat Fat: 2.3 grams Carbohydrate: 13.3 grams Fiber: 1.2 grams Cholesterol: 67.3 mg Vitamin A: 284.4 IU Vitamin E: 2.0 mg/IU Vitamin C: 20.9 mg Calcium: 20.1 mg Magnesium: 59.1 mg
Special Diet: High Protein, High Omega Fats, Diabetic - Low Carb
Submitted By: OK In Health
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Description: Amaranth: This Central American ancient food has been cultivated for 8000 years, and is comparable to rice. Considered a grain, it is actually a seed. Amaranth is especially high in lysine, an essential amino acid most grains lack. Plus it is gluten free!
Amaranth is a pseudocereal that has been consumed as a grain since ancient times; the tiny buff-colored amaranth spheres were important in both Aztec cuisine and culture. Amaranth grains are rich in high-quality protein and minerals, and are naturally gluten-free.
The health benefits of Amaranth are that it is rich in Iron, Manganese, Magnesium, Potassium, and Phosphorus. It can be used ground as flour, cooked as a cereal, sprinkled on foods or even used as a thickener for soups. To cook, combine 1 part raw seeds to 2 1/2 parts liquid. Simmer 18-20 minutes, until soft. Amaranth may be toasted like pop corn and mixed with honey to make a treat called " alegria" which means "joy" in Spanish.