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Combine first 3 ingredients in a dish; stir well. Dredge fish in cornmeal mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 2 minutes on each side or until browned. Remove fish from skillet; set aside, and keep warm. Wipe skillet clean with paper towels. Combine vermouth and next 7 ingredients (vermouth through garlic) in skillet; stir until well-blended. Bring to a boil over medium-high heat, and cook 1 minute or until slightly thickened, stirring constantly. Spoon 2 tablespoons over each fish fillet. Yield: 4 servings. Per serving: 224 Calories; 9g Fat (43% calories from fat); 17g Protein; 10g Carbohydrate; 46mg Cholesterol; 260mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #417 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4|
|Calories from Fat: 62 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 45.8mg||14 %|
|Sodium 213mg||7 %|
|Potassium 408.4mg||11 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.2g|
|Protein 17.7g||25 %|
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Calories per serving: 265
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