FISH*****Fish with Hazelnuts and Capers

By Unblond1

10/04/15-This was great for both. I used a piece of Kirkland cod from Costco.

Ingredients

• 3 tablespoons flaked hazelnuts (1/2 ounce/14 grams)
• 6 ounces thicker fish - hake fillet, halibut, cod loin, mahi-mahi
• 1/2 teaspoon extra-virgin olive oil
• 1/2 tablespoon hazelnut oil
• 1/2 tablespoon Becel
• 1 garlic clove, finely chopped or grated (didn't use and didn't miss but I served this with broiled broccoli which already has a good quantity of garlic in it)
• 1/2 tablespoon red-wine vinegar
• 1/2 tablespoon lime or lemon juice
• 1/2 ounce chicken broth
• 2 tablespoons drained bottled small (nonpareil) capers
• 1 tbsp. minced fresh sage

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from epicurious.com

Preparation

Step 1

*Pat* fish dry and season with salt and pepper on both sides. *Heat* olive oil in a small non-stick skillet over medium-high heat until it shimmers. *Sauté* fish for two minutes, cover with a lid and cook for 2 minutes more. Turn fish and repeat process, until just cooked through and beginning to flake. *Transfer* to serving dishes.

*Melt* Becel in skillet and add hazelnut oil, then sauté hazelnuts and sage until nuts are golden brown, 1 to 2 minutes. *Add* vinegar, lime juice and broth and boil until almost dry, scraping up any brown bits, then remove from heat and stir in capers. *Season* with salt and pepper, then spoon over fish.

Nutrition Facts
2 Servings

Calories 188.0
Total Fat 12.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 8.3 g
Cholesterol 32.5 mg
Sodium 341.4 mg
Potassium 58.6 mg
Total Carbohydrate 2.6 g
Dietary Fiber 1.6 g
Sugars 0.3 g
Protein 16.3 g