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Before broiling rub thoroughly with salt, brush with pepper and work in a little olive oil. Lay on broiler and brown well on both sides, being careful not to break it. Apply sauce and serve. If fish is large, split down middle of back before broiling. Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
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|Serving Size: 1 Serving (1528g)|
|Recipe Makes: 1|
|Calories from Fat: 910 (44%)|
|Amt Per Serving||% DV|
|Total Fat 101.1g||135 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 27.3g|
|Cholesterol 1051.9mg||324 %|
|Sodium 884mg||30 %|
|Potassium 6267.9mg||165 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 10.7g|
|Protein 261.1g||373 %|
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Calories per serving: 2047
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