| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1995 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter |
| 1 1/2 |
|
Sticks margarine; if desired |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Salt; or to taste |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
c |
Fresh lemon juice |
INSTRUCTIONS
In a small saucepan melt butter and margarine 9if using) and stir in
remaining ingredients.
Pour sauce liberally over cooked fish.
Makes about 1 1/2 cup with margarine, serving 6 to 8, or about 3/4 cup
without, serving 4.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 2054 Calories (kcal); 228g Total Fat; (97% calories from fat);
3g Protein; 9g Carbohydrate; 248mg Cholesterol; 2679mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 45
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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