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Suggest a better descriptionCombine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours. Dress or pan-dress the fish the fish, rinse well, and pat dry. Slash the thicker part of both fillets with 1 or 2 shallow diagonal cuts through the skin and into the meat. Set aside 1 tb marinade and rub the rest all over the surface of the fish and into the cuts. Set aside on a plate for 15 minutes. Build a medium-hot fire in a charcoal grill. Oil the grill rack and place fish dark-skin side down. Grill 4 minutes, or until skin releases easily from grill. Turn, baste with any marinade remaining on the plate, and continue grilling until a thin skewer easily penetrates thickest part of the fish, another 2-4 minutes. Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat, 131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 2 | ||
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Calories: 457 | ||
Calories from Fat: 94 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 215mg | 66 % | |
Sodium 363.7mg | 13 % | |
Potassium 1642.3mg | 43 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.7g | ||
Protein 84.7g | 121 % | |
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: 457
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