Perch With Rosemary
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 2 | lb | Perch fillets |
| 1/2 | c | Milk |
| 3/4 | c | Fine ground cornmeal |
| 3 | T | Fresh rosemary, chopped |
| 1/4 | c | Parmesan cheese |
| 1 | t | Salt |
| 1 | t | Black pepper, freshly |
| 1 | Ground | |
| 2 | Garlic, finely minced |
INSTRUCTIONS
Mix all dry ingredients. In a saute pan melt butter or margarine and saute 1/2 of the minced garlic 1 minute. Dip perch in milk, then dredge in seasoned corn meal. Place in saute pan and cook until browned on both sides about 3 minutes per side. Cook fillets in 2 batches. Use remaining garlic to start second batch. Serve with fresh lemons, green salad and crusty bread. Posted to MM-Recipes Digest V3 #244 Date: Sat, 7 Sep 1996 16:14:39 -0500 From: "David" <dlopat@ohio.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 398
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 151.7mg
Sodium: 1531.6mg
Potassium: 651.9mg
Carbohydrates: 20.5g
Fiber: 2g
Sugar: 1.8g
Protein: 47.5g