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Suggest a better descriptionIf you do not have the facilities to blacken the fish outdoors, preferably on a butane crab boiler, merely melt some butter, dredge your fish, chicken or meat with the above and saute in butter in your kitchen. You will not get your pan white hot as you must do outdoors, but it will be tasty. This process is called "Bronzing". When you blacken, you must get a heavy black iron skillet white hot so that when you put the butter in and the fish, it chars and takes only a minute or 2 on each side. This produces tons of smoke. I did it in my house to see what would happen and my neighbors thought my house was on fire. You MUST have a strong commercial exhause like restaurants have to do this in your kitchen.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 1 | ||
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Calories: 119 | ||
Calories from Fat: 31 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.8mg | 1 % | |
Potassium 743.8mg | 20 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 13.3g | ||
Protein 5.5g | 8 % | |
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: 119
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