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1. Saute snapper filets and mushrooms in butter until half done. 2. Add wine and lemon juice and cook a bit longer. Toss in remaining ingredients and cover for a minute or so. 3. When the fish is done, serve with mushrooms, pine nuts and orange pieces piled on top. GENOA S.E. BELMONT, PORTLAND. LUGANA/ THE EYRIE, CHARDONNAY 76 From the
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (82%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 20.3mg||6 %|
|Sodium 57.1mg||2 %|
|Potassium 136.2mg||4 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.5g|
|Protein 1.4g||2 %|
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Calories per serving: 121
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