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Suggest a better description1. Have fish cleaned and scaled, but left whole. Rinse in cold water; then dry well with paper toweling. Sprinkle fish with sherry and salt, wrap in foil or transparent wrap, and refrigerate overnight. 2. Cut fish crosswise into 2 to 3 inch steaks. 3. Mince garlic, ginger root and scallions; then blend well with vinegar. 4. Heat oil to smoking. Brown fish steaks quickly. Remove from pan when done. Top at once with vinegar mixture and serve. NOTE: Use haddock or whiting. From
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 74.6mg | 2 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.8g | ||
Protein 0.6g | 1 % | |
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: 23
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