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Suggest a better descriptionCombine the seasoning in a bowl, mix well. Bronzing The Fish 1/8 c.corn, peanut, or olive oil 4 filets of white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin, etc) How To Prepare Rinse the fillets and pat dry. Dredge in seasoning. Set aside. Cover pan with 1/8 inch of oil and heat over medium high flame. When the oil is good and hot, but not yet smoking, fry the fillets 2-3 minutes to the side (rule of thumb: 10 minutes co oking per inch of thickeness of fish). If you fold over the thin tail of the fillet so that the whole piece is of uniform thickness you will avoid having a dried-out end. Copyright credit: : 1996 by New Life Entertainment, Inc. ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 1 | ||
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Calories: 132 | ||
Calories from Fat: 37 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.9mg | 1 % | |
Potassium 857.9mg | 23 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 13.7g | ||
Protein 6.2g | 9 % | |
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: 132
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