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A handful of ingredients is all you'll need to prepare Margrit Eagen's speedy skillet supper. "The entire dinner cooks in one pan and eliminates the hassle of breading and frying the fish," reports the Crestwood, Missouri reader.
This recipe is:
Quick
Nutritional Analysis: One fillet with about 3/4 cup rice mixture equals 352 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 878 mg sodium, 40 g carbohydrate, 4 g fiber, 25 g protein.
Originally published as Fish with Florentine Rice in Quick Cooking November/December 2002, p42
Fresher Fish TipExplains Doris C. of Michigan City, Indiana, “I marinate fish fillets in lemon juice and salt for 15 minutes. It makes the flesh firmer and easier to handle, and gives the fish a fresh taste.”
Explains Doris C. of Michigan City, Indiana, “I marinate fish fillets in lemon juice and salt for 15 minutes. It makes the flesh firmer and easier to handle, and gives the fish a fresh taste.”
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 28, 2010 by grammysfault
Pretty mild dish, I might add some seasoning to the fish or maybe use a different "rice mix," i.e., Rice-A-Roni flavor. The rice mix was a little smushy, I would try simmering it just a little less before adding the fish. Quick and easy to make, though.
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