Perch with Rosemary
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INGREDIENTS
INSTRUCTIONS
Mix all dry ingredients. In a saute pan melt butter or margarine and saute 1/2 of the minced garlic 1 minute. Dip perch in milk, then dredge in seasoned corn meal. Place in saute pan and cook until browned on both sides about 3 minutes per side. Cook fillets in 2 batches. Use remaining garlic to start second batch. Serve with fresh lemons, green salad and crusty bread. Posted to MM-Recipes Digest V3 #244 Date: Sat, 7 Sep 1996 16:14:39 -0500 From: "David"
NOTES
Nutrition
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| Serving Size: 1 Serving (259g) | ||
| Recipe Makes: 4 | ||
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| Calories: 351 | ||
| Calories from Fat: 128 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.2g | 19 % | |
| Saturated Fat 4.6g | 23 % | |
| Monounsaturated Fat 5g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 215.9mg | 66 % | |
| Sodium 171.8mg | 6 % | |
| Potassium 672.5mg | 18 % | |
| Total Carbohydrate 8.5g | 2 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 7.4g | ||
| Protein 45.3g | 65 % | |
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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: 351
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