Blackfish With Potatoes And Onions
Published August 11, 1992
- Total Time
- 30 minutes
- Rating
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Ingredients
4 tablespoons corn oil
2 potatoes (about 20 ounces total), peeled, rinsed and sliced thin (about 3 cups)
3 onions (about 12 ounces total), peeled and sliced thin (about 3 ½ cups)
4 Italian peppers, seeded and cut into ½-inch slices (4 cups)
6 skinless, boneless blackfish fillets, about 6 ounces each (2 ¼ pounds total)
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 cloves garlic, peeled, crushed and chopped (1 tablespoon)
¼ cup chopped parsley, or other herb or mixture of herbs
2 tablespoons unsalted butter
Nutritional analysis per serving (6 servings)
27 grams carbs; 80 milligrams cholesterol; 399 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 5 grams fiber; 516 milligrams sodium; 35 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large skillet. When it is hot, add the potatoes and onions, and saute them, covered, over medium heat for 5 minutes, stirring once or twice. Add the pepper slices, mix well and cook, uncovered, for about 2 minutes.
- Step 2
Arrange the fish fillets on top of the potatoes and sprinkle with the salt, pepper, garlic and parsley. Cover and cook for 5 minutes. Divide the butter into small pieces and dot the fish with them.
- Step 3
Immediately remove the skillet from the heat and set it aside, covered, for 5 minutes. Serve immediately.
Private Notes