
3 tbsp | water | 1.5 fl.oz | |
3 tbsp | milk, partly skimmed, 2% | 1.5 fl.oz | |
1/4 cup | capers, unsalted, or in vinegar brine | 1.5 oz | |
3 tbsp | olive oil | 1.5 fl.oz | |
1/2 | red onions, cut into thick slices | 2.7 oz | |
3 tbsp | wine vinegar | 1.5 fl.oz | |
1 tsp | sugar | 0.2 oz | |
11 oz | grouper fillet, red snapper, or walleye | ||
2 tsp | cornstarch | 0.2 oz | |
1 pinch | salt [optional] | ||
ground pepper to taste [optional] |
Any firm-textured white fish can be used for this recipe.
For a more subtle taste and to put the dish together quickly just before serving, you may want to make the sweet-and-sour sauce ahead of time.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (230 g)
Amount % Daily Value |
Calories 320 |
Fat 17 g 25 % |
Saturated
2.6 g
13 % |
Cholesterol 60 mg |
Sodium 650 mg 27 % |
Carbohydrate 10 g 3 % |
Fibre 1 g 4 % |
Sugars 5 g |
Net Carbs 9 g |
Protein 31 g |
Vitamin A 7 % |
Vitamin C 5 % |
Calcium 6 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Milk and Alternatives | 0 |
Meat and Alternatives | 3 ½ |
Fats | 3 |
Other Foods | 0 |