Combine all the ingredients in a glass or ceramic dish or bowl. Metal may affect the flavor of the dish. If the marinade does not cover the fish, add more lime or lemon juice. Cover and refrigerate the dish for 3 hours, or until the fish is white and opaque, indicating that it has been "cooked" by the acidity of the marinade. Serve individual portions on a bed of lettuce. Although this is not traditionally done, it may be served with crackers or thin slices of French bread. Posted to MM-Recipes Digest by email@example.com on Sep 26, 1998
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 6|
|Calories from Fat: 8 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 24.6mg||8 %|
|Sodium 142.8mg||5 %|
|Potassium 594.3mg||16 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 16.8g|
|Protein 14.5g||21 %|
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Calories per serving: 132
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