| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Fish |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Nonfat milk |
| 3/4 |
c |
Seasoned bread crumbs |
| 8 |
oz |
Firm fish fillets (red snapper; sea bass, etc.) |
|
|
Nonstick vegetable spray |
| 8 |
|
Corn tortillas |
| 1 |
c |
Cabbage; shredded |
| 1 |
|
Tomato; sliced |
INSTRUCTIONS
From: robert.foster@nashville.com (Robert Foster)
Date: Wed, 5 Jul 1995 17:47:52 GMT
A tasty dish from South of the Border. Try adding low-fat cheese or your
favorite vegetables for variety.
Tartar Sauce, or Salsa and Fresh Cilantro (optional)
Pour milk into one shallow pan and bread crumbs into another. Gently coat
fish by dipping first into milk, then into crumbs. Be sure that the fish
is completely coated. Place fillets on a baking sheet that has been coated
with nonstick spray and bake in a preheated 350 F oven for 10 minutes or
until fish is done. Warm the corn tortillas in the oven and place the
fillets, cabbage and tomato slices on top. Serve with tartar sauce or salsa
and fresh cilantro, if desired. Yield: 8 tacos
One Serving = 1 taco Calories: 118 Protein: 9 grams Fat: 2 grams
Carbohydrate: 17 g Fiber: 1.7 grams Cholesterol: 11 mg Sodium: 104 mg
Potassium: 260 mg. Exchange: 1 Starch/Bread 1 Lean Meat.
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R.
Brown
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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