| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cooking lig, Fish dishes | 4 | Servings | |
INGREDIENTS
| 2 | T | Lemon Juice |
| 5 | Cloves Garlic, Minced | |
| 2 | Bottles Clam Juice, 8-Oz | |
| 1 | Bag Coleslaw, 16-Oz | |
| 4 | 6-Oz Salmon Fillet, Skinned | |
| 1/4 | c | Fresh Cilantro Or Parsley |
| Chopped | ||
| 1/8 | t | Pepper |
INSTRUCTIONS
Preheat oven to 375 degrees. Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place coleslaw in an 11x7 inch baking dish; arrange fish on top of coleslaw. Pour juice mixture over fish; sprinkle with cilantro and pepper. Bake at 375 degrees for 12 minutes or until fish flakes easily when tested with a fork. NOTES : This dish is best served in a large, shallow pasta bowl. Recipe by: Cooking Light, Jan/Feb 98, pg. 91 Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 179.4mg
Potassium: 204.5mg
Carbohydrates: 4.6g
Fiber: 2.2g
Sugar: <1g
Protein: 2.5g