RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 393
| View Recipe |
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| Recipe Name: |
Italian Whitefish |
| Source: |
Southern Living, Jan/Feb 1986 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Meat |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$5.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Freezer Coleslaw |
| Comments: |
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Ingredients:
2 Tablespoons vinegar, rice wine
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Directions:
Arrange fish in shallow 2 quart casserole with thickest parts to outside of dish. Combine juice, vinegar and dressing mix; pour over fish. Cover and marinate in refrigerator for 30 minutes, turning once.
Sprinkle with onions and peppers. Bake at 350 covered with foil, for 12 minutes, or until fish flakes easily.
FREEZING/HEATING INSTRUCTIONS: This can be prepared and left for client to cook with above directions. |
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| Nutrition per Serving: |
| Calories: |
228 |
Total Carbs: |
17.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
60.0 |
Fat: |
0.1 |
Protein: |
32.69 |
| Fiber: |
1.54 |
Sodium: |
968.11 |
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