An appetizing blend of herbs compliments the mild flavor of thes filltes.
In a food processor (a coffee grinder will work well) combine the first nine ingredients; process until fennel seed is finely ground. Transfer to a shallow bowl.
Dip fillets in herb mixture coating both sides.
In a heavy skillet over medium-high heat cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
The original recipe called for red snapper. I used ocean perch it turned out great.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 2 | ||
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Calories: 254 | ||
Calories from Fat: 40 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 126.3mg | 39 % | |
Sodium 550.9mg | 19 % | |
Potassium 543.9mg | 14 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 18g | ||
Protein 31.6g | 45 % | |
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: 254
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