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Ingredients
- 2 lb tilefish fillets cut into 6 pcs
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. butter or possibly margarine softened
- 1 lb small fresh mushrooms if large, cut into small pcs
- 8 x scallions - (to 10) thinly sliced
- 1/4 c. chopped fresh dill
Directions
- Rinse fillets and pat dry. Place fish in a buttered baking pan. Season with pepper and spread 2 Tbsp. of the softened butter or possibly margarine over the fish. Set aside, and preheat the oven to 425 degrees.
- In a skillet, heat 3 Tbsp. of butter and add in the scallions. Cook for one minute. Add in the remaining butter to the pan and add in the mushrooms. Continue cooking and shaking the pan till the butter is absorbed. Add in the dill and stir.
- Spoon sauce over the fish fillets and bake for about 8 to 10 min or possibly till fish turns opaque and flakes with a fork. Baste fish several times during cooking with the accumulated pan juices.
- This recipe yields 2 to 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 788g | |
| Recipe makes 2 servings | |
| Calories 909 | |
| Calories from Fat 506 | 56% |
| Total Fat 57.37g | 72% |
| Saturated Fat 31.25g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 349mg | 116% |
| Sodium 588mg | 25% |
| Potassium 2841mg | 81% |
| Total Carbs 11.52g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.01g | 3% |
| Protein 87.74g | 140% |
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