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Combine wine and lemon juice in a shallow dish; add fish, turning to coat. Sprinkle fish with dillweed and next 3 ingredients. Cover and marinate in refrigerator 30 minutes. Remove fish from marinade; discard marinade. Arrange fish in a wire grilling basket coated with cooking spray; place on grill over medium-hot coals. Cook 4 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 1 fish fillet). Per serving: 120 Calories; 6g Fat (50% calories from fat); 13g Protein; 1g Carbohydrate; 17mg Cholesterol; 188mg Sodium Serving Ideas : Serve with lemon wedges, if desired. Recipe by: Cooking Light, May 1994, page 116 Posted to MC-Recipe Digest V1 #424 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 25.3mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.2g|
|Protein 0.1g||0 %|
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Calories per serving: 6
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