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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Fish with Lemon

Fish with Lemon: Main Image

Quick Facts

Servings: 6
Recipe by Julie Negrin

Ingredients

  • Fish:1 1/2–2 lbs (680–910g) salmon or halibut, sliced 1-inch (2.5-cm) thick (or use unsliced sole fillet)
  • 1 1/2–2 cups (360–480mL) water
  • 1/2 tsp of sea salt
  • 1/4 cup chopped parsley
  • 1 Tbs olive oil
  • 2 Tbs of chopped parsley for garnish
  • Sauce:3 Tbs of unbleached white flour
  • 1/2 cup cold water
  • Juice of 2 medium-sized lemons
  • 2 eggs

Directions

  • To make the fish:Place water, salt, parsley, oil, and fish (with skin facing up) in a deep skillet and simmer for 10–15 minutes until fish is thoroughly cooked. Carefully remove fish and place on serving platter, skin down. Leave cooking water in skillet.
  • To make the sauce:While the fish is cooking, mix flour with water. Stir until smooth. Add juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until creamy. 
  • Slowly add flour mixture to cooking water in pan and simmer on low heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes longer until it thickens slightly. 
  • Turn off heat and let sauce sit for a few minutes or until it thickens.
  • Pour over fish, garnish with parsley, and serve (either warm or cold).

Nutrition Facts

Calories 272
  Calories from Fat 148 (54%)
(25%)Total Fat 16g
(22%)Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
(46%)Cholesterol 138mg
(10%)Sodium 241mg
(15%)Potassium 522mg
Total Carbohydrate 5g
(1%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(51%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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