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Peppered Perch Recipe
|Perch||1 1⁄2 Pound|
|Chablis/Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Reduced sodium soy sauce||2 Tablespoon|
|Cracked black pepper||1 Teaspoon|
Serving size: Complete recipe
Calories 751 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 612.4 mg204.1%
Sodium 1582 mg65.9%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2.7 g10.7%
Sugars 5 g
Protein 135 g270.3%
Vitamin A 5% Vitamin C 93.9%
Calcium 62.9% Iron 54.1%
*Based on a 2000 Calorie diet
Place fish in a 12- x 8- x 2-inch baking dish.
Combine wine, lemon juice, soy sauce, Worcestershire sauce, and garlic in a small mixing bowl; pour marinade over fish.
Cover and refrigerate 4 hours, turning fish twice.
Coat rack of a broiler pan with cooking spray.
Remove fish from marinade, reserving marinade; place fish on rack.
Broil 4 inches from heating element 5 minutes.
Turn fish, and sprinkle with cracked pepper.
Broil an additional 8 minutes or until fish flakes easily when tested with a fork; baste occasionally with reserved marinade.
Transfer to a serving platter, and garnish with lemon slices.