Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Sea Bream Fillets with Garlic and Passion Fruit Sauce Recipe
May 04, 2011 @ 11:43 AM
Posted by
Daily Value: 12%
Servings: 4
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 232Daily Value: 12%
Servings: 4
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 9g | 13% |
| Saturated | 2g | 8% |
| Carbs | 26g | 9% |
| Fiber | 7g | 26% |
| Sugars | 10g | 0% |
| Protein | 18g | 36% |
| Cholesterol | 40mg | 13% |
| Sodium | 966mg | 40% |
| Calcium | 66mg | 7% |
| Magnesium | 42mg | 10% |
| Potassium | 525mg | 15% |
| Iron | 2mg | 10% |
| Zinc | 1mg | 4% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 42mg | 71% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 4mg | 19% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 38µg | 10% |
| Vitamin B12 | 1µg | 21% |
| Vitamin D | 2µg | 1% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Akiko Ida and Pierre Javelle
Sea Bream (also known as porgy) usually come from the Atlantic and have firm, low-fat meat. While they can be used for almost any type of cooking method (grilling, frying, etc.), they also benefit from a long marinating time like in this recipe, after which they are quickly pan-fried with garlic and topped with a flavorful passion fruit sauce.
INGREDIENTS
For the fish marinade:
- 4 porgy (sea bream) fillets
- Salt and black pepper
- 1 chile pepper, chopped
- 3 cloves garlic, coarsely chopped
- 1 onion, coarsely chopped
- 2 tablespoons white wine vinegar
- 4 limes
For the fish:
- 2 tablespoons peanut oil
- 4 cloves garlic, crushed
- Salt and black pepper
- 6 passion fruits
- 1 serrano pepper
- 1 sprig cilantro, chopped
- 1 tablespoon honey
- 2 limes
- 2 chives, finely chopped
DIRECTIONS
For the fish marinade:
Place fish to be marinated in a large bowl and cover with water. Season with salt and pepper. Add the chile, garlic, onion, and vinegar. Chop the limes into pieces, squeeze them into the bowl, then add the pieces into the bowl. Cover and chill for 8 hours to marinate. The marinade will permeate the flesh of the fish and, after cooking, it will have a unique and excellent taste. Clean the fish fillets and marinate in fish marinade in refrigerator overnight.
For the fish:
The next day, drain the fillets, dry them with a clean cloth, and set aside. Heat the oil in a non-stick skillet or frying pan and gently fry the garlic. If you don’t have a non-stick pan, lightly flour each fish fillet before placing in the hot oil. When the oil is very hot, fry the fish fillets skin-side down to sear the flesh. Season to taste with salt and pepper and cook over medium heat for 5 minutes on each side. Remove from heat and set aside.
Place the pulp of the passion fruit (including the seeds) in a blender or food processor with a scant ½ cup of water. Add the serrano pepper and blend for 2-3 minutes. Pass the purée through a sieve. Add the chopped cilantro and pour into a sauce pan. Simmer over low heat for about 4 minutes. Add the honey and the juice of 1 of the limes.
Serve fish fillets with 2 tablespoons of the passion fruit sauce. Sprinkle with chives and the juice of the remaining lime. Serve hot.
Recipe Details
Total Time: 30 minutes plus 8 hours of marinating
Fish Marinade: Enough for a 2 ¼ pound fish
Adapted from “Creole” by Babette de Rozières (Phaidon Press, 2007).
Servings: 4
