A simple cornmeal crust is a no-mess way to cook salmon, halibut, cod, swordfish, sea bass and monkfish.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Remove any skin from fish.
In shallow dish, combine cornmeal, lemon rind, oregano, salt and pepper; dip fillets into cornmeal mixture, 1 at a time, patting onto all sides. Shake off excess.
In nonstick skillet, heat oil over medium heat; cook fish, turning once, for about 10 minutes or until crisp and golden on outside and fish flakes easily with fork.
Garnish with lemon wedges.
Nutritional facts <b>Per Serving:</b> about
- Sodium 127 mg
- Protein 23 g
- Calories 202.0
- Total fat 11 g
- Cholesterol 62 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
%RDI
- Iron 7.0
- Folate 12.0
- Calcium 1.0
- Vitamin A 1.0
