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- 3 cups snow pea pods, trimmed
- 4 4 - 5 ounces fresh skinless tilapia fillets or other white fish
- Sea salt and freshly ground black pepper
- 1 teaspoon all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup sliced almonds
1. In a large saucepan bring lightly salted water to boiling. Add pea pods. Cook for 2 minutes. Drain and set aside.
2. Meanwhile, season fish with salt and pepper; sprinkle with flour. Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove with a spatula. (If necessary, cook fish half at a time.) Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Place peas on serving plates; arrange fish on top of peas.
3. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets.
4. Makes 4 servings
- Servings Per Recipe 4,
- cal. (kcal) 266,
- Fat, total (g) 15,
- chol. (mg) 71,
- sat. fat (g) 5,
- carb. (g) 7,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 24,
- vit. A (IU) 437,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 210,
- Potassium (mg) 71,
- calcium (mg) 50,
- iron (mg) 1,
- Vegetables () 1,
- Very Lean Meat () 3,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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