Sweet-and-Sour Fish (Stegte Fisk i Eddike)
Marinating “fried” white fish in a zingy vinaigrette is a terrific way to liven it up (and preserve any leftovers). The flavors get better with time; make it ahead if you can. It's traditionally made with herring in Denmark, but works nicely with any firm-fleshed, smaller white fish, such as catfish or tilapia. You can serve it warm--it's delicious on its own--but we like it best chilled and served as an ingredient on sandwiches.
Source: EatingWell Magazine, May/June 2008
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Nutrition Facts
Per Serving:
221 calories; protein 18.9g; carbohydrates 9.7g; dietary fiber 2.4g; fat 11.6g; saturated fat 2.2g; cholesterol 62.4mg; vitamin a iu 2.6IU; vitamin c 2.1mg; folate 19.2mcg; calcium 19mg; iron 0.7mg; magnesium 37.3mg; potassium 440.2mg; sodium 294.2mg; thiamin 0.1mg.
Exchanges:
1/2 other carbohydrates, 3 lean meat, 1 fat