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Suggest a better descriptionSprinkle fish fillets (or chicken pieces) liberally with salt and pepper. Coat the pieces with flour, patting them firmly, then shaking off excess flour. Heat 2 tablespoons of oil in a wide skillet (or 2 wide skillets), and cook the fish over medium-high heat for 3-4 minutes, until browned. Turn fish pieces over and cook another 3-4 minutes longer. Remove fish from skillet and keep warm. Add butter and heat until it turns a deep brown. Remove from heat and add juice of one fresh lemon. Pour over fish or chicken. This final sauce may be augmented with capers or minced garlic, if desired. Add them after butter before lemon juice. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 | ||
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Calories: 233 | ||
Calories from Fat: 90 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 61.8mg | 19 % | |
Sodium 114.4mg | 4 % | |
Potassium 570.6mg | 15 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 13.6g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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