Directions:
- In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times, until the nuts are fragrant, about 1 minute. Transfer to a plate.
- Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes. Add the wine and boil until reduced to 1/4 cup, about 5 minutes. Add the shallot, thyme and marjoram and season with salt and pepper. Cover the sauce and keep warm.
- Light a grill. Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the fish to plates.
- Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts. Spoon the sauce over the fish, sprinkle with the pine nuts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.9 Kcal (1134 kJ) | ||
| Calories from fat | 67.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 12% | |
|---|---|---|---|
| Cholesterol | 120mg | 40% | |
| Sodium | 388.68mg | 16% | |
| Potassium | 227.01mg | 5% | |
| Total Carbs | 15.08g | 5% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 33.62g | 67% | |
| Vitamin C | 9mg | 15% | |
| Iron | 3.1mg | 17% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 95.38 Kcal (399 kJ) | ||
| Calories from fat | 23.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 12% | |
|---|---|---|---|
| Cholesterol | 42.25mg | 40% | |
| Sodium | 136.86mg | 16% | |
| Potassium | 79.93mg | 5% | |
| Total Carbs | 5.31g | 5% | |
| Sugars | 1.6g | 18% | |
| Dietary Fiber | 0.52g | 6% | |
| Protein | 11.84g | 67% | |
| Vitamin C | 3.2mg | 15% | |
| Iron | 1.1mg | 17% | |
| Calcium | 11mg | 3% | |
* 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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