Directions:
- Melt butter in a medium saucepan over low heat. Add mushrooms, shallots, salt, and pepper, and cook until soft, about 10 minutes. Preheat oven to 450 degrees F.
- Raise heat to high, add Port, and reduce by half. Add clam juice or fish stock and reduce again by half. Add cream and reduce one more time by half. Remove from heat, strain sauce, and stir in peppers and olives. Reserve in a warm place.
- Season fillets all over with salt and pepper. Melt remaining 4 tablespoons butter in a large skillet over high heat. Saute fish for 1 minute. Turn over, transfer to oven, and bake, uncovered, for 3 to 5 minutes. Arrange fish on individual plates. Spoon on warm sauce and garnish with julienned proscuitto. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1019.15 Kcal (4267 kJ) | ||
| Calories from fat | 550.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.17g | 94% | |
|---|---|---|---|
| Cholesterol | 170.65mg | 57% | |
| Sodium | 3023.59mg | 126% | |
| Potassium | 1126.94mg | 24% | |
| Total Carbs | 69.32g | 23% | |
| Sugars | 30.23g | 121% | |
| Dietary Fiber | 9.51g | 38% | |
| Protein | 25.43g | 51% | |
| Vitamin C | 79.6mg | 133% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 27.4mg | 152% | |
| Calcium | 196.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 131.43 Kcal (550 kJ) | ||
| Calories from fat | 70.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 94% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 57% | |
| Sodium | 389.92mg | 126% | |
| Potassium | 145.33mg | 24% | |
| Total Carbs | 8.94g | 23% | |
| Sugars | 3.9g | 121% | |
| Dietary Fiber | 1.23g | 38% | |
| Protein | 3.28g | 51% | |
| Vitamin C | 10.3mg | 133% | |
| Vitamin A | 0.2mg | 56% | |
| Iron | 3.5mg | 152% | |
| Calcium | 25.3mg | 20% | |
* 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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