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Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes

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Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes

Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes

Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes might be just the main course you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 712 calories, 116g of protein, and 18g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of thyme, bay leaves, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Preheat the oven to 350 degrees F. or preheat the broiler.
Equipment you will use
OvenOven
2
Pound the fish slices until they are evenly 1/8-inch thick.
Ingredients you will need
FishFish
3
Put 4 heat resistant plates in the oven or under the broiler until hot.
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OvenOven
4
Remove and brush each 1 with 1/2 teaspoon of the butter.
Ingredients you will need
ButterButter
5
Season the paillards of fish with salt and pepper and put 1 on each plate.
Ingredients you will need
Salt And PepperSalt And Pepper
FishFish
6
Mix the fish stock, ginger, garlic, and tomatoes in a saute pan. Bring to a boil and cook 2 minutes.
Ingredients you will need
Fish StockFish Stock
TomatoTomato
GarlicGarlic
GingerGinger
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Frying PanFrying Pan
7
Whisk the remaining butter into the sauce and pour it over the fish.
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ButterButter
SauceSauce
FishFish
Equipment you will use
WhiskWhisk
8
By the time you garnish the plates with the cilantro, the fish will be done.
Ingredients you will need
CilantroCilantro
FishFish
9
Wash the fish carcasses, removing the gills from the heads, and, under running water, scrape away any blood from the backbone.
Ingredients you will need
WaterWater
FishFish
10
Put the celery, onion, herbs, and salt in a pot.
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CeleryCelery
HerbsHerbs
OnionOnion
SaltSalt
Equipment you will use
PotPot
11
Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Do not let any browning occur.
Ingredients you will need
WaterWater
12
Add the fish carcasses and remaining water. Bring to a boil over high heat. The moment it boils, lower the heat to a bare simmer. Stir the bones around very gently for a few seconds so that any coagulated albumin trapped at the bottom will rise to the surface. Skim off any scum, avoiding floating vegetables or herbs. Simmer uncovered for 20 minutes.
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VegetableVegetable
HerbsHerbs
WaterWater
FishFish
13
Add the wine, and simmer for another 10 minutes.
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WineWine
14
Remove from the heat, let sit for 5 minutes, then carefully ladle all the stock into a fine strainer set over a container. Do not press down on any fish in the strainer.
Ingredients you will need
StockStock
FishFish
Equipment you will use
SieveSieve
LadleLadle
15
Put the last of the stock into the strainer and discard the debris. Immediately refrigerate the stock uncovered. When cold, cover and keep refrigerated or frozen until needed.
Ingredients you will need
StockStock
Equipment you will use
SieveSieve
DifficultyMedium
Ready In10 m.
Servings4
Health Score62
Gluten FreeVery Healthy
DietsGluten FreePrimalPescatarian
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