Peppered Hawaiian Fish With Asian Slaw
|Hawaiian fish||1 1⁄2 Pound, cut into 12 equal portions|
|Peanut oil||2 Tablespoon|
|Coarsely ground pepper||To Taste|
|Wonton skins||8 , cut into 1/4-inch strips|
|Vinaigrette||1⁄4 Cup (4 tbs)|
|Asian slaw||1⁄2 Cup (8 tbs)|
|Firm ripe tomatoes||2⁄3 Pound, each cut into 12 wedges|
Rub fish with 1 tablespoon peanut oil instead of olive oil; sprinkle with pepper.
Pour remaining oil into a 6 to 8-inch frying pan over medium-high heat.
Add won ton strips; stir until strips are golden and crisp, 4 to 5 minutes.
Drain on towels.
Mix slaw with half the vinaigrette.
Arrange equal portions of slaw and tomatoes on 4 plates.
Saute fish; set on plates.
Spoon remaining vinaigrette over fish and tomatoes.
Top slaw with won ton strips.
Serving size: Complete recipe
Calories 1407 Calories from Fat 563
% Daily Value*
Total Fat 62 g95.9%
Saturated Fat 9.1 g45.7%
Trans Fat 0 g
Cholesterol 360.1 mg120%
Sodium 1301.7 mg54.2%
Total Carbohydrates 57 g19%
Dietary Fiber 5.7 g22.7%
Sugars 9.5 g
Protein 146 g291.6%
Vitamin A 82.4% Vitamin C 77.6%
Calcium 16.6% Iron 49.4%
*Based on a 2000 Calorie diet