Saffron
Sauce
1.
Pour olive oil in large deep skillet, add pine nuts, crushed red
pepper, and sauté until the pine nuts are golden.
2.
Add the butter, lemon juice, white wine and
the fish bouillon with curry,
3. Reduce on moderate heat to ¼ inch thickness. Do not cover pan.
Fish
Preparation
1. Place the fish in the sauce, rolling the fillets on all sides to
marinate them.
2. Position the fish flesh down, and sauté for 1 minute on moderate
heat.
3. Turn the fillets over, cover, and sauté another 2 minutes ,
allowing the steam and marinade to penetrate the fish.
4. Serve on warm plates, and pour sauce and pine nuts over fillets.
Saffron rice with steamed asparagus on the side.
Nutrition: 496 Cal, 24.6 g Fat, 45.7g Protein,
20 g Carb, 116 mg Cholesterol, ___mg Sodium
Serves 6
