Broiled Fish With Tangy Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fish Fillets |
| 2 | T | Margarine – Becel Light |
| melted | ||
| 1/4 | c | Ketchup |
| 1/4 | c | Lemonade, Frozen Concentrate |
| 1 | t | Mustard, prepared |
| 1/4 | t | Salt |
| 1/4 | t | Garlic Powder |
| 1 | Bay Leaf |
INSTRUCTIONS
From: gordonk@nbnet.nb.ca (gordonk) Date: Tue, 16 Jul 1996 09:43:08 -0300 Recipe By: NB Fisheries Thaw fish if frozen. Combine remaining ingredients; mix well. Pour over fillets. Marinate 30 minutes at room temperature or 1 hour in the refrigerator, mixing well once or twice. Place fillets in a single layer in a greased baking dish. Baste remaining sauce over fillets. Broil about 10 cm (4 inches) from source of heat, 5 - 7 minutes per cm ( 10 - 12 minutes per inch) thickness or until flesh is opaque and flakes easily when tested with a fork. NOTES : Use Perch - Sole - Turbot - Cod - Haddock or Hake Digest eat-lf.v096.n098 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus holds the secret of answered prayer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 47.6mg
Sodium: 724.7mg
Potassium: 320.1mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 3.3g
Protein: 27.1g