| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 1 1/3 | lb | Fish, about 1/2 inch thick |
| 1/3 | c | All purpose flour |
| Salt & pepper | ||
| 1 | Clove garlic, minced or | |
| pressed | ||
| 1/2 | c | Dry white wine |
| 1 | T | Lime juice |
| 1/2 | t | Margarine or butter |
| 1 | T | Olive oil |
| 3 | Green onions, chopped |
INSTRUCTIONS
submitted by: bmarks@pipeline.com (Bev) The dish can be made using any of the following fillets: tilapia, sole, flounder, catfish or orange roughy Rinse fish and pat dry. Put flour in a plate and season with salt & pepper. Dredge fillets in flour, patting to remove excess. Combine garlic, wine, lime juice and margarine in a small bowl. Heat olive oil in a large frying pan over medium-high heat. Add fillets without overlapping (you may need to cook in more than 1 batch). Cook until golden on bottom, about 3 minutes. Turn and cook until opaque through the center, 1-2 minutes more. Transfer to a platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up the cooked bits, until reduced by 1/2, 2-3 minutes. Stir in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves 4. cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot 22 g DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 94
Total Fat: 10.5g
Cholesterol: 34.8mg
Sodium: 3030.9mg
Potassium: 325.9mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: <1g
Protein: 28.9g