Fish with Pine Nut Sauce
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INGREDIENTS
INSTRUCTIONS
Source: Jewish cooking class taught by Bilha Widmann 1. In a food processor, puree the pine nuts, bread, garlic, lemon juice, and 1 cup of the broth . 2. Put the pureed mixture in a pot, and fold in the parsley. Heat slowly. If the sauce is too thick, thin with more broth. 3. Melt the butter in a pan. Saute the lemon peel briefly. Add the fish, and saute at middle heat for 2 minutes on each side. 4. Put the cooked fish and lemon peel on a platter. Top with the pine nut sauce and serve. * All ounce amounts are ounces by weight, NOT volume. Posted to JEWISH-FOOD digest V97 #062 by Karen Snyder <100130.1562@CompuServe.COM> on 97.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (80g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 10 | ||
| Calories from Fat: 9 (90%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1g | 1 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 2.5mg | 1 % | |
| Sodium 7.3mg | 0 % | |
| Potassium 8.9mg | 0 % | |
| Total Carbohydrate 0.4g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.4g | ||
| Protein 0.1g | 0 % | |
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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. |
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Calories per serving: 10
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