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Suggest a better descriptionFilet 2 thin slabs of sturgeon. Cut into 8 pieces. Prepare a mixture of 1 cup freshly grated Parmesan cheese and 2 ounces bread crumbs. Salt the fish, dip in egg, then cheese mixture, egg, cheese mix ture, and then refrigerate for at least a half hour. Saute 2 cloves garlic in 2 tablespoons olive oil. Add 1 medium can Italian tomatoes, crushed. When boiling, add white wine to taste (1/4 cup to 1/2 cup). Melt 1 stick butter in saucepan. Add tomato sauce to taste. Add a squeeze of lemon and salt and pepper to taste. Saute sturgeon slowly in butter and oil, 3 to 4 minutes per side. Cover with sauce and serve. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon"
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 164 | ||
Calories from Fat: 71 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 22.1mg | 7 % | |
Sodium 667.6mg | 23 % | |
Potassium 71.2mg | 2 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 10.5g | ||
Protein 11.7g | 17 % | |
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: 164
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