John Myers
Contents
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Ingredients
- 800 g Pangasius fillet
- 4 tbsp Mexicana Salsa Sauce
- 1 tsp Peppercorns
- 2 tbsp Olive oil
- 1 Pc. Onion
- 1 tbsp Flour
- 300 Milliliters Broth
- 3 tbsp Cream
- Salt and pepper
- 250 g Couscous
- 2 Pc. Beefsteak tomatoes
Instructions
- Brush the fish fillets with Mexicana Salsa Sauce and crushed peppercorns.
- Finely chop the onions. Core the tomatoes and cut into small cubes. Prepare the couscous according to the instructions on the packet.
- Heat the oil in a pan and fry the fish for 3 minutes on each side. Then take it out of the pan and keep it warm in aluminum foil.
- Fry the onion cubes in the remaining frying fat until translucent. Add the flour and sauté briefly. Deglaze with the broth while stirring and let reduce for a few minutes.
- Stir in the cream and season with salt and pepper. Then put the fish back in the sauce and let it steep for a few more minutes.
- Mix the couscous with the diced tomatoes and serve with the fish. Good Appetite!
Nutrition
Serving: 100gCalories: 134kcalCarbohydrates: 13.2gProtein: 15.6gFat: 1.9g
