Yield: 4 servings
|2 pounds||Shark fillets ( 1/2 to 1 1/4 inches thick)**|
|1 cup||Dry white wine or regular-strength chicken|
|Calories: 385 Total Fat (g): 13|
|Protein (g): 40 Saturated Fat (g):|
|Sodium (g): 195 Cholesterol (mg): 105 broth|
|2 tablespoons||Melted butter or margaine|
|1 teaspoon||Dill weed|
|2 cups||Hot Cooked Rice|
Rinse fish and pat dry; cut into serving-size pieces. Arrange fish in single layer in greased 11- by 13-inch baking pan that can be used under broiler. Adjust oven rack for proper distance from top of fish to heat source: 3 inches for pieces ½ to ¾ inch thick, 4 inches for pieces 1 to 1¼ inches thick. Remove pan from oven and preheat broiler. Pour wine around fish to depth of ⅛ inch. Combine butter and dill; brush tops of fish with some butter mixture. Broil fish, basting once or twice with remaining butter mixture (do not turn), until just opaque when cut in thickest part (3 to 6 minutes for fish ½ to ¾ inch thick, 6 to 10 minutes for fish 1 to 1 ¼ inches thick). Transfer fish to warm platter. Serve with rice.
Source/Author: Safeway's Nutrition Awareness Program / scanned by Bob Shiells
Nutrition: per: Serving
: Carbohyrates (g): 23 Notes:
**Suggested alternates: Lingcod, orange roughy.
Submitted By BOB SHIELLS On 12-26-95