Lightly coat fish fillets all over with mustard. Dust with flour, shaking off excess. Dip in egg whites, then roll in chopped pecans. Place fish on a baking sheet sprayed with vegetable oil. Bake at 425 degrees for 15 - 20 minutes, until cooked through. Columbus Ledger-Enquirer.
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|Serving Size: 1 Serving (532g)|
|Recipe Makes: 2|
|Calories from Fat: 210 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 7g|
|Cholesterol 95.8mg||29 %|
|Sodium 580.2mg||20 %|
|Potassium 1739.4mg||46 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 30.4g|
|Protein 78.6g||112 %|
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Calories per serving: 665
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