Browned Butter Grouper
Sweet Potato and Kale Barley Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2¼ lb grouper fillets
- ½ tsp salt
- ½ tsp pepper
- ¼ cup all purpose flour
- 1 Tbsp olive oil
- ¼ cup butter
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- Lemon wedges
Instructions
- Sprinkle fish with salt and pepper. Place flour in a shallow bowl; dredge fish in flour.
- Cook fish in hot oil in a large skillet over medium-high heat 3 minutes per side or until fish flakes with a fork; remove from skillet.
- Add butter to skillet; cook 45 seconds over medium heat until butter begins to brown. Remove skillet from heat; stir in lemon zest and lemon juice. Spoon over fish. Serve with lemon wedges.
Side Dish Ingredients
- 1½ cups pearled barley
- 1 lemon
- 1 (16-oz) pkg cubed sweet potatoes
- 2 shallots, chopped
- ¼ cup olive oil, divided
- 4 cups chopped kale
- ½ cup chopped pecans
- ⅓ cup chopped fresh basil
- ½ tsp salt
Side Dish Instructions
- Cook barley according to package directions.
- Meanwhile, grate zest and squeeze juice from lemon. Set aside.
- Cook potatoes and shallots in 2 Tbsp hot oil in a large skillet over medium-high heat 10 to 12 minutes or until browned.
- Add kale and nuts; cook until kale wilts. Stir in barley, basil, 2 Tbsp oil, lemon zest, lemon juice, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
266
|
343
|
609
|
| Fat (g) | 12 | 16 | 28 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 34 | 7 | 41 |
| Carb (g) | 5 | 48 | 53 |
| Fiber (g) | 0 | 8 | 8 |
| Sodium (mg) | 345 | 241 | 586 |
| T. Sugs (g) | 0 | 5 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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