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Clean and wash fish thoroughly, score with an "S" on back, wrap twine around the body of the fish to secure it, but never tie in a cloth. To the boiling water add onion tops, thyme, bay leaf, cloves, allspice, lemon peel and red pepper. Let boil thoroughly for about 10 minutes, then slip fish in carefully so as to avoid breaking (verbatim in old recipe). Let cook another 10 minutes and remove from water. Drain, lay on a platter, sprinkle thickly with minced parsley and serve with drawn butter sauce. Source: FISHES and FISHING IN LOUISIANA p54 Recipe date: 11/30/87
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 137 (55%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 172.6mg||6 %|
|Potassium 937.4mg||25 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 26.2g||105 %|
|Sugars, other 21.1g|
|Protein 5.2g||7 %|
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Calories per serving: 250
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