You can substitute any flaky white fish, such as tilapia and sole.
1) Cook rice according to package directions, omitting salt and fat.
Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8
teaspoon pepper.
2) Sprinkle fish with remaining salt and pepper. Dredge fish in
flour.
3) Heat oil in large nonstick skillet over medium-high heat. Add
fish to pan; cook 1-1/2 minutes on each side or until fish flakes
easily when tested with a fork or until desired degree of done-
ness.
4) Add wine, juice, and capers to pan; cook 1 minute. Add butter
to pan, stirring until butter melts. Remove fish and sauce from
pan; keep warm. Wipe pan clean with a paper towel. Add
spinach to pan; saute 1 minute or until wilted. Place 1/2 cup
??? onto each of 4 plates. Top each fillet with about 1/3 cup
spinach, 1 ??? rice, and 1 tablespoon sauce.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 111 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 173.2mg | 6 % | |
Potassium 197.5mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.2g | ||
Protein 1.6g | 2 % | |
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: 135
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