Fish Fillets Veronique
Fish Fillets Veronique features tender fish topped with fresh ginger and bell pepper, complemented by sweet grapes in a light wine and citrus sauce, offering bright, elegant flavors perfect for a sophisticated yet easy dinner.
Ingredients
- 1 cup seedless grapes ⓘ
- 2 tablespoons white wine
- 1 tablespoon lemon juice ⓘ
- 2 pounds fish fillets (flounder, sole or snapper) ⓘ
- 1 teaspoon grated lemon peel ⓘ
- 1 tablespoon lime juice ⓘ
- 1 tablespoon fresh ginger root, julienned ⓘ
- 1/2 medium bell pepper, julienned ⓘ
- 1/4 teaspoon salt ⓘ
- fresh ground pepper to taste ⓘ
- fresh parsley or coriander (for garnish) ⓘ
Instructions
- Slice the grapes in half and place them in a bowl with the white wine and lemon juice, tossing gently.
- Line a broiling pan with foil and arrange the fish fillets in the pan.
- Sprinkle the grated lemon peel and lime juice over the fish.
- Top the fish with julienned ginger, julienned bell pepper, salt, and freshly ground pepper.
- Broil the fish for about 5 minutes, until the fillets begin to turn golden.
- Pour the grape-wine mixture over the fish, arranging the grapes cut-side down.
- Broil for a couple more minutes, until the fish flakes easily with a fork.
- Serve with fresh parsley or coriander as garnish.
Nutrition & Diet Analysis (per serving)
243
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).