Grouper with Lemon and Capers
Preparation: 5 min.Cooking: 10 min.Total: 15 min.
- 1 Tbsp olive oil
- 4 grouper fillets, skinless, about 6 oz each
- 1/2 cup chicken stock
- 1/2 lemon, cut into .25 in. slices and halved
- 1 tsp capers, drained
- 1 Tbsp unsalted butter
- 1 tsp parsley, minced
Heat oil in a heavy nonstick skillet over medium high heat. Sauté grouper 3-4 minutes per side or until fish flakes easily. Transfer to a platter. Cover and keep warm. Stir stock, lemon and capers into skillet. Simmer 2 minutes. Remove from heat. Add butter and parsley and stir until butter is melted. Serve sauce over grouper.
Nutrients
| Fiber | 0.24 g | |
| Fat | 9.1 g | |
| Sugar | 0.28 g | |
| Carbs | 0.85 g | |
| Protein | 51 g | |
| Calories | 300 Cal | |
|
Fats
| Fat, Poly | 1.3 g | |
| Fat, Mono | 3.8 g | |
| Fat, Sat | 2.9 g | |
| Fat, Trans | 0 g | |
| Fat, Percent | 27 % | |
|
Vitamins
| Vitamin, K | 7.6 mcg | 6.3 % |
| Vitamin, A | 450 IU | 15 % |
| Vitamin, B12 | 1.4 mcg | 60 % |
| Niacin | 1.2 mg | 7.5 % |
| Riboflavin | 0.025 mg | 1.9 % |
| Vitamin, C | 4.3 mg | 4.8 % |
| Vitamin, D | 0 IU | 0 % |
| Vitamin, B6 | 0.72 mg | 45 % |
| Vitamin, E | 0.59 mg | 3.9 % |
| Panto, Acid | 1.8 mg | 36 % |
| Choline | 2.6 mg | 0.47 % |
| Thiamin | 0.17 mg | 14 % |
|
Minerals
| Calcium | 47 mg | 4.7 % |
| Phosphorus | 300 mg | 43 % |
| Magnesium | 76 mg | 18 % |
| Copper | 0.11 mg | 13 % |
| Fluoride | 19 mcg | 470 % |
| Zinc | 1.1 mg | 9.8 % |
| Sodium | 230 mg | 15 % |
| Selenium | 95 mcg | 170 % |
| Manganese | 0.059 mg | 0.83 % |
| Potassium | 1000 mg | 21 % |
| Iron | 2.5 mg | 31 % |
|