Fish Filets Sauteed In Egg Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Fresh flounder/Sole fillets1 Pound
 Eggs2
 Salt1⁄4 Teaspoon
 Cornstarch1 1⁄2 Tablespoon
 Oil2 Tablespoon
 Green onions2 , thinly sliced (Including Tops)
 Coarsely chopped water chestnuts1⁄2 Cup (8 tbs)
 Sherry/Lemon juice2 Teaspoon
 Water1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 953 Calories from Fat 404

% Daily Value*

Total Fat 45 g69.8%

Saturated Fat 8.3 g41.4%

Trans Fat 0 g

Cholesterol 640.7 mg

Sodium 1075.3 mg44.8%

Total Carbohydrates 30 g9.9%

Dietary Fiber 1.7 g6.6%

Sugars 1.3 g

Protein 99 g198.3%

Vitamin A 31.9% Vitamin C 32.1%

Calcium 15% Iron 25.8%

*Based on a 2000 Calorie diet

Directions

Cut fish into 1 1/2-inch squares.
Beat eggs in a bowl with salt.
Add cornstarch and beat well with a wire whisk.
Add fish to egg mixture, turning to coat fish thoroughly.
Heat oil in a large, heavy skillet.
Remove fish from egg mixture with a slotted spoon and saute fish, without stirring, until lightly browned.
Turn fish with a spatula and cook for 1 minute.
While fish is cooking, add onions, water chestnuts, sherry or lemon juice, water and salt to the leftover egg mixture.
Pour this mixture over fish, cover with lid, turn heat to medium and cook until egg is set and fish is tender.
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