Place fish fillets in lightly oiled, flat baking pan. Pour marinade over them, cover and chill 1/2 hour. Saute annato seeds in oil a few minutes, stirring constantly and making sure they do not brown. Remove annato seeds from reddish-orange oil and then add onions, scallions, garlic and hot pepper. Saute a minute or two before adding tomatoes, herbs and seasonings. Simmer 5 minutes. Pour off marinade and cover fish with sauce. Bake at 350F until flaky. This will take about 20 minutes for small or thin fillets and 30 minutes for thicker, larger ones. Garnish with lime wedges and chopped fresh parsley, if desired. Recipe from NEW RECIPES FROM MOOSEWOOD RESTAURANT, by The Moosewood Collective ? 1987, used with permission of Ten Speed Press. Compucooks Kiosk. kitpatH nov97 Recipe by: New Recipes from Moosewood Restaurant
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (43%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 134.4mg||41 %|
|Sodium 166.8mg||6 %|
|Potassium 1127.7mg||30 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 7.8g|
|Protein 44.9g||64 %|
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Calories per serving: 388
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