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Suggest a better descriptionPuree first 10 ingredients in blender until almost smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 400#161#F. Lightly oil 2 medium baking dishes. Divide fish between prepared dishes. Add 1 bunch whole green onions to each dish. Pour half of sauce over fish, dividing between dishes. Bake until fish is just cooked through, basting frequently with remaining sauce and add 1/3 cup water to each dish if sauce begins to burn, about 20 minutes. Arrange fish and baked green onions on plates; garnish with chopped green onions. Notes: Serve as part of a menu including Sauteed Kale and Potatoes Nana from the Index. Suggested Wine: Pinot Noir Nutr. Links: 0 0 0 0 4734 0 0 0 0 0 0 0 0 0 Per serving: 292 Calories; 9g Fat (30% calories from fat); 38g Protein; 12g Carbohydrate; 88mg Cholesterol; 3436mg Sodium Recipe By: Bon Appetit/October 1994 Posted to EAT-L Digest 4 November 96 Date: Tue, 5 Nov 1996 09:27:40 -0500 From: "McNamara, Kelly"
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 61 | ||
Calories from Fat: 31 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1007.6mg | 35 % | |
Potassium 49.3mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4g | ||
Protein 1.9g | 3 % | |
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: 61
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