
??? | water | ??? | |
??? | milk, partly skimmed, 2% | ??? | |
??? | capers, unsalted, or in vinegar brine | ??? | |
??? | olive oil | ??? | |
??? | red onions, cut into thick slices | ??? | |
??? | wine vinegar | ??? | |
??? | sugar | ??? | |
??? | grouper fillet, red snapper, or walleye | ??? | |
??? | white flour (all purpose) | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
Any firm-textured white fish can be used for this recipe.
For a more subtle taste and to put the dish together quickly just before serving, you may want to make the sweet-and-sour sauce ahead of time.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (230 g)
Amount % Daily Value |
Calories 320 |
Fat 17 g 26 % |
Saturated
2.6 g
13 % |
Cholesterol 60 mg |
Sodium 650 mg 27 % |
Carbohydrate 9 g 3 % |
Fibre 1 g 5 % |
Sugars 5 g |
Net Carbs 8 g |
Protein 31 g |
Vitamin A 7 % |
Vitamin C 5 % |
Calcium 6 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Milk and Alternatives | 0 |
Meat and Alternatives | 3 ½ |
Fats | 3 |
Other Foods | 0 |
I had a bit of a failure on the sauce - I cooked away most of the liquid. The remaining onion/caper mixture still tasted very good over the fish. I used lake trout from Lake Michigan. I plan to try this recipe again, as I feel I will get better with practice. Even with my lack of skill, it was still good.