
Fish cooked with a thin spiced coating.
This is a classic Louisiana method of cooking with a spicy coating, which can be used for poultry, meat or fish. At the end of cooking, the coating should begin to char and blacken slightly at the edges.
These fish fillets can be cooked either in a pan on the stovetop or using an outdoor grill.
per 1 serving (170 g)
Amount % Daily Value |
Calories 260 |
Fat 10 g 16 % |
Saturated
4.1 g
22 % |
Cholesterol 90 mg |
Sodium 350 mg 15 % |
Carbohydrate 6 g 2 % |
Fibre 3 g 10 % |
Sugars 2 g |
Net Carbs 3 g |
Protein 38 g |
Vitamin A 31 % |
Vitamin C 22 % |
Calcium 4 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 4 ½ |
Fats | 1 |
Other Foods | 0 |
I used salmon. The coating turned out a little too dry, but otherwise I liked it quite a bit.
Excellent and simple to prepare. Fresh fish is the way to go.