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Suggest a better descriptionWash fish well and season with salt, pepper and lemon juice. Roll fillets in flour and cook in hot butter. Transfer to a warm plate. Add more butter to pan and cook mushrooms until all liquid has evaporated. Season with salt and pepper. Stir in garlic and cook 1 min. Stir in parsley just before turning off heat. Pour sauce on top of fish. Suggested Wine: Any dry white wine Serving Ideas : Serve with potatoes NOTES : Mushrooms may be substituted by sliced artichoke hearts.You may also add some lemon juice and capers. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #850 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 224 | ||
Calories from Fat: 70 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 93.5mg | 29 % | |
Sodium 255mg | 9 % | |
Potassium 639.6mg | 17 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.5g | ||
Protein 31.8g | 45 % | |
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: 224
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