Try this Broiled Fish with Tangy Glaze recipe, or contribute your own.
Suggest a better descriptionFrom: gordonk@nbnet.nb.ca (gordonk) Date: Tue, 16 Jul 1996 09:43:08 -0300 Recipe By: NB Fisheries Thaw fish if frozen. Combine remaining ingredients; mix well. Pour over fillets. Marinate 30 minutes at room temperature or 1 hour in the refrigerator, mixing well once or twice. Place fillets in a single layer in a greased baking dish. Baste remaining sauce over fillets. Broil about 10 cm (4 inches) from source of heat, 5 - 7 minutes per cm ( 10 - 12 minutes per inch) thickness or until flesh is opaque and flakes easily when tested with a fork. NOTES : Use Perch - Sole - Turbot - Cod - Haddock or Hake Digest eat-lf.v096.n098 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 167 | ||
Calories from Fat: 60 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 238.7mg | 8 % | |
Potassium 421.5mg | 11 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.1g | ||
Protein 21.8g | 31 % | |
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: 167
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