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Suggest a better description1. PLACE TROUT IN ROWS, 2 BY 9, ON 6 GREASED SHEET PANS, SKIN SIDE DOWN. 2. COMBINE MELTED BUTTER OR MARGARINE, PEPPER, AND 2 2/3 CUPS LEMON JUICE. 3. EVENLY BRUSH TOP OF FISH WITH LEMON-BUTTER MIXTURE. 4. COMBINE BREAD CRUMBS AND SALT; SPRINKLE 1 CUP MIXTURE EVENLY OVER THE TOP OF EACH FISH. 5. BAKE 9 MINUTES IN 375F. OVEN. SERVE IMMEDIATELY. NOTE: 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES. 2. HEADS MAY BE REMOVED, IF DESIRED. 3. IN STEP 2, 6 LB (24 LEMONS) WILL YIELD 3 CUPS JUICE. 4. IN STEP 2, 1 CUP FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS COLD WATER MAY BE USED FOR JUICE. Recipe Number: L17901 SERVING SIZE: 1 FILLET ( From the
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 100 | ||
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Calories: 249 | ||
Calories from Fat: 102 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 101.7mg | 31 % | |
Sodium 92.4mg | 3 % | |
Potassium 741.3mg | 20 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.6g | ||
Protein 30.6g | 44 % | |
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: 249
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