Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

T(Bake):

0:15"

- - - - - - - - - - - - - - - - - -

Per serving: 245 Calories (kcal); 16g Total Fat; (59% calories from fat); 24g

Protein; 1g Carbohydrate; 66mg Cholesterol; 292mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

NOTES : Bake: 15 to 20 minutes

Essential Equipment: shallow baking pan, such as 11 × 7-inch

rectangle or 8-inch square

Fish is easy to fix and so good for you. Fish is available whole,

drawn and pan-dressed, but you'll find it most often in steaks or

fillets. You can purchase fish fresh or frozen. When you select

fresh fish, the scales should be bright with a sheen, the flesh

should be firm and elastic and there should be no odor. Frozen

fish should be tightly wrapped and frozen solid; there should be

no discoloration and no odor.

Cuts of Fish

Fish steaks are the cross section of a large pan-dressed fish.

Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per

serving.

Fish fillets are the sides of the fish, cut lengthwise from the

fish. They can be purchased with or without skin. Fillets usually

are boneless; however, small bones, called pins, may be present.

Allow 1/4 to 1/3 pound per serving.

Nutr. Assoc. : 0 5322 4098 0 0 0

Exported from MasterCook *

Baked Flounder Teriyaki

Recipe By

Serving Size : 6

Categories : Chapter 3

Seafood Main Dishes

Preparation Time :0:00

Poultry & Seafood Main Dishes

Amount Measure

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Ingredient -- Preparation Method

Cooking spray

Betty Crocker - Cooking Basics Recipes