Mustardy Fish Fillets
211 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 268 |
| pro | 32 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 78 mg |
| sodium | 613 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 18% |
| vit C | 5% |
| folate | 10% |
Suggested Recipes
-
1/4 cup (50 mL) all-purpose flour
4 white fish fillets (such as tilapia, catfish or sole), 1-1/2 lb/750 g total
2/3 cup (150 mL) chicken stock
1 small onion, finely chopped
1 tbsp (15 mL) grainy mustard
1 tbsp (15 mL) white_wine_vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Place flour in pie plate; press fish into flour to coat. Shake off excess. Set aside. In bowl, combine stock, onion, mustard, vinegar, salt and pepper. Set aside.
In large nonstick skillet, heat oil over medium-high heat; fry fish, turning once, until golden and fish flakes easily when tested, 4 to 6 minutes. Transfer to platter and keep warm.
Add stock mixture to pan; bring to boil. Spoon over fish. Sprinkle with parsley.
Tags:
Source
Canadian Living Magazine: November 2002
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »