Pernod Fish
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INGREDIENTS
- 1 1/2 c milk
- 3 c Onions; chopped
- 1/2 c Vegetable oil
- 1 1/2 ts Each salt and pepper
- 1/2 c Pernod
- filleted
- 4 lb Firm-fleshed white fish
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (330g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 520 | ||
| Calories from Fat: 271 (52%) | ||
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| Amt Per Serving | % DV | |
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| 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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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: 520
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