Mix together cayenne pepper, salt, pepper, onion powder, garlic powder, thyme and oregano on a shallow plate. Dip each fillet into dry spices. Melt butter in a large skillet over medium-high heat. Cook fillets 2-3 minutes per side. Serve.
Combine cucumbers, salt and 2 cuops ice water in a large bowl. Cover and chill for 1 hour. Drain cucumbers and return to bowl. Add green onions, bell pepper, sour cream, vinegar and pepper; stir to combine. Cover and chill for at least 2 hours before serving.
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 111 (45%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 83.2mg||26 %|
|Sodium 124.3mg||4 %|
|Potassium 719.7mg||19 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 7.9g|
|Protein 25g||36 %|
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Calories per serving: 244
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