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Suggest a better descriptionThaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tablespoons of water. Cook covered, till tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and 1/2 cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons of cold water; stir into tomato mixture. Cook and stir till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg
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Serving Size: 1 Serving (1597g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1688 | ||
Calories from Fat: 266 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 272.9mg | 84 % | |
Sodium 1407mg | 49 % | |
Potassium 1742.7mg | 46 % | |
Total Carbohydrate 233.1g | 69 % | |
Dietary Fiber 12.1g | 49 % | |
Sugars, other 221g | ||
Protein 110g | 157 % | |
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: 1688
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