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Suggest a better descriptionCombine first 4 ingredients, and toss well. Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1/4 cup corn mixture near the fold. Arrange one-fourth of fish, 3 shrimp, and 1 scallop in a single layer over corn mixture; sprinkle salt and pepper evenly over the seafood. Spoon an additional 1/4 cup corn mixture over each serving; top each with 1-1/2 teaspoons cheese, and drizzle with lemon juice. Fold paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 425 degrees for 11 minutes or until puffed and lightly browned. Yield: 4 servings. Per serving: 185 Calories; 2g Fat (12% calories from fat); 23g Protein; 19g Carbohydrate; 89mg Cholesterol; 306mg Sodium NOTES : Place the packets on individual serving plates, and cut open; serve immediately. Recipe by: Cooking Light, June 1995, page 95 Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 28 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 82.7mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.2g | ||
Protein 0.9g | 1 % | |
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: 28
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