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Suggest a better descriptionRinse and dry filets. Season with salt and pepper to taste. Heat oil in medium skillet over medium heat. Add filets and cook until fish flakes with fork, 2 to 3 minutes per side. Remove from heat and keep warm. Melt butter in skillet. Add shallot and cook over medium-high heat until softened, about 2 minutes. Add tomatoes and cilantro, and cook just until tomatoes are softened, about 2 minutes. Taste and adjust seasoning if necessary. Pour sauce over fish and serve. Yields 2 servings. Each serving: 270 calories; 302 mg sodium; 66 mg cholesterol; 15 grams fat; 5 grams carbohydrates; 29 grams protein; 0.65 gram fiber Recipe Source: Los Angeles Times - 04-21-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 2 servings | ||
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Calories: 112 | ||
Calories from Fat: 94 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 130.7mg | 5 % | |
Potassium 230.8mg | 6 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.6g | ||
Protein 1g | 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: 112
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