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Sprinkle fish with salt and pepper. Place flour in shallow dish;dredge fish in flour. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp oil to pan; swirl to coat. Add fish to pan. Cook 3 minutes on each side or until fish flakes easily. Remove fish from pan and keep warm.
Return pan to medium heat. Add butter. Cook 45 seconds or until butter begins to brown. Remove pan from heat. Stir in parsley and 1 tbsp lemon juice. Place butter mixture in small bowl.
Return pan to medium-high heat. Add remaining 1 tsp oil to pan. Swirl to coat. Add snap peas, saute 3 minutes or just until crisp-tender. Stir in remaining 2 tsp lemon juice, mint, and rind.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (69%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 44.5mg||2 %|
|Potassium 141.9mg||4 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 7.5g|
|Protein 2.4g||3 %|
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Calories per serving: 140
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