Directions:
- Combine water and wine in a large skillet. Bring to a boil. Add fillets, skin sides up; cover, reduce heat, and simmer 5 minutes. Remove from heat, and let stand, covered, 20 minutes or until fish flakes easily when tested with a fork. Remove fillets from poaching liquid, reserving 1/2 cup liquid. Cover fillets, and chill.
- Combine reserved 1/2 cup poaching liquid, shallots, and next 6 ingredients in a bowl; cover and chill.
- Combine tomato and basil; cover and chill.
- Remove and discard skin from fillets. Serve pink side up. Stir tomato and basil into shallot dressing just before serving. Spoon tomato dressing over fillets.
- Carbo rating: 4
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.96 Kcal (352 kJ) | ||
| Calories from fat | 11.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 249.09mg | 10% | |
| Potassium | 236.44mg | 5% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 53.97 Kcal (226 kJ) | ||
| Calories from fat | 7.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 2% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 4% | |
| Sodium | 160.1mg | 10% | |
| Potassium | 151.97mg | 5% | |
| Total Carbs | 2.6g | 1% | |
| Sugars | 1.2g | 7% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 4.26g | 13% | |
| Vitamin C | 3.3mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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