| |
| INGREDIENTS |
| 3 cups |
rice cereal, divided, 1 cup crushed |
| ¼ cup |
finely chopped almonds |
| 1 tbsp. |
finely minced parsley |
| ¼ cup |
all-purpose flour |
| 2 |
egg whites |
| 3 tbsp. |
lime juice, divided |
| ⅛ tsp. |
salt |
| ¼ tsp. |
ground ginger |
| ½ tsp. |
freshly ground pepper |
| 4 |
(4 oz.) fish filets (i.e. tilapia, haddock, hake) |
|
|
|
| RECIPE |
- Preheat oven to 400ºF.
- In shallow pan or plate, combine crispy rice cereal, almonds, and parsley. Set aside.
- Place flour in second shallow pan or plate. Set aside.
- In small mixing bowl, beat together egg whites and 2 tablespoons of lime juice.
- Rinse fish and pat dry. Using tongs, dredge fish in flour, shaking off excess.
- Dip fish in egg mixture, drain slightly, and coat with cereal mixture. Place on baking sheet lined with parchment paper.
- Sprinkle remaining 1 tablespoon lime juice over fish.
- Bake about 17 minutes or until fish flakes easily with a fork.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 filet
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
160 |
|
| Total Fat |
3 g |
|
| Sodium |
290 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
1 g |
|
| Protein |
15 g |
|
|
|
