In a shallow baking dish, combine the milk, salt, and pepper and mix well. In a second shallow baking dish, combine the cornmeal and flour and mix well. Dip the roe first into the milk mixture, then into the cornmeal mixture, coating all sides. In a heavy skillet, heat 2 tablespoons of the oil over mediumhigh heat until hot but not smoking. Add the roe and cook on one side until goldenbrown, about 2 to 3 minutes. Carefully turn the roe and cook for 2 to 3 minutes more. Cover the pan and continue to cook until the roe is cooked through and shows clear, about 3 to 4 minutes. Transfer to a warm plate. In the same skillet, heat the remaining oil until hot but not smoking. Add the onions and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add the garlic and cook, stirring frequently, for an additional minute. Add the lemon juice, stir to blend well, and spoon the mixture over the roe. Serve immediately. Yield: 4 servings CHEF DU JOUR DORI SANDERS SHOW #DJ9296 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 65 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0.3mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 42.8mg||1 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 16.4g|
|Protein 1.9g||3 %|
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Calories per serving: 141
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