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Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Yield: 4 servings (serving size: 3 ounces fish). Per serving: 74 Calories; 3g Fat (45% calories from fat); 6g Protein; 2g Carbohydrate; 13mg Cholesterol; 160mg Sodium Serving Ideas : Serve with lemon. Recipe by: Cooking Light, April 1995, page 127 Posted to MC-Recipe Digest V1 #454 by firstname.lastname@example.org on Jan 28, 1997.
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