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Suggest a better descriptionHeat butter in frying pan until foaming subsides, reduce heat to medium to medium low and fry fish five minutes per side, being careful when you turn it not to break it up. While fish is frying, combine sauce ingredients. When fish is done, remove to plates or serving platter. Deglaze pan with the sauce, stirring briskly until it begins to thicken just slightly. Pour sauce decorously over the fish, and serve. NOTES: Other mild, tasty vinegars could be substituted. If all you have is wine or cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened fruit pulp or juice. Since you dont have muscadine wine, substitute a dry gewurtztrameiner or maybe a riesling- anything dry, with a spicy or fruity flavor. Other thick, firm fish ought to do. Fry it five minutes per side per inch of thickness. Ride safe, eat dangerously Posted to FOODWINE Digest 14 Sep 96 Date: Sat, 14 Sep 1996 11:28:35 -0400 From: Eileen & Bob Holze
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 88 | ||
Calories from Fat: 78 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 106.4mg | 4 % | |
Potassium 24.4mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
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: 88
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