Try this Pan-Fried Fish Fillets with Pineapple recipe, or contribute your own.
Suggest a better description1. Cut fish fillets against the grain in 1-inch strips. 2. Mince scallion; then combine with soy sauce, sherry and salt. Add fish strips and let stand 10 to 15 minutes, turning occasionally. Drain fish, discarding marinade. 3. Beat eggs lightly and blend with cornstarch to a batter. Dip fish strips in batter to coat. (Reserve excess batter.) 4. Drain canned pineapple. Combine juice in a saucepan with excess batter. Cut pineapple slices in quarters and add. 5. Heat oil in a skillet. Brown fish strips lightly on both sides. Transfer to a serving platter. 6. Meanwhile cook pineapple-batter mixture over medium heat, stirring until it thickens. Pour over fish strips and serve. From
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 411 | ||
Calories from Fat: 233 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 34 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 596mg | 183 % | |
Sodium 359.5mg | 12 % | |
Potassium 570.8mg | 15 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.8g | ||
Protein 37.6g | 54 % | |
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: 411
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