Peppered Perch Recipe
Ingredients
| 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 | |
| Lemon slices | 2 |
Nutrition Facts
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
Directions
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.
Chef
