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Suggest a better descriptionPreheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix butter, garlic, lemon juice and tarragon until well blended. Using half of butter mixture, coat one side of fish and place buttered side down on half a sheet of heavy-duty aluminum foil that measures 48 inches in length. Place shrimp on top of fish and dot with remaining butter mixture. Pour wine over. Fold other half of sheet over fish; seal and crimp foil. Bake 25-30 minutes in upper part of oven. Remove fish and shrimp and keep warm on a heated serving platter loosely covered with aluminum foil. Pour off juices into a small skillet. Add cream and reduce to 3/4 to 1 cup. Pour over fish, sprinkle with parsley and serve at once. Serves 6 to 8. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 14 | ||
Calories from Fat: 9 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 27.9mg | 1 % | |
Potassium 22.7mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
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. |
Calories per serving: 14
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