| 104 | 105 | 106 | 107 | 108 |
| 1 | 35 | 70 | 104 | 139 |
|
Mexican Style Baked Fish
Yield: 4 servings
1
1
1
1
1
2
/3 cup sour cream
tablespoon lemon juice
/2 teaspoon chili powder
pound orange roughy fillets
1/4 cups crushed pork rinds
tablespoons butter, melted
Avocado slices, optional
Tomato slices, optional
Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in pork
rinds, coating well. Place fillets in a lightly greased 13 x 9−inch baking dish. Drizzle with butter. Bake
at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork.
If desired, serve with avocado and tomato slices. Serves 4.
Per Serving: 94 Cal (92% from Fat, 3% from Protein, 5% from Carb); 1 g Protein; 10 g Tot Fat; 1 g
Carb; 0 g Fiber; 25 mg Calcium; 0 mg Iron; 72 mg Sodium; 24 mg Cholesterol
Mexican Style Baked Fish
99
Page
Quick Jump
|