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Heat oil in a large skillet; saute the fish on both sides. Remove fish to a large baking dish. Saute onions in the same skillet over low heat until golden, adding more oil if necessary. Stir in the milk, salt and pepper; blend well. Over low heat, bring the sauce to a boil. Stir in Pernod; continue to simmer for 5 minutes. Pour sauce over the fish in the baking dish; bake at 350 F for 10 minutes. Yield: 6 to 8 servings. From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy Harned.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 271 (52%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 182.7mg||56 %|
|Sodium 160.5mg||6 %|
|Potassium 981.5mg||26 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 58.2g||83 %|
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Calories per serving: 520
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