(stovetop): Thaw completely in fridge. Cook rice (included). Coat frypan or skillet with a little oil and heat over medium heat. Pat fish dry with paper towel and sprinkle with salt and pepper. Cook 3-4 min. per side OR until golden and flakes easily with a fork (internal temp. 158F/70C). Remove fish from pan and cover to keep warm. Stir and cook sauce 2-4 min, until slightly reduced; serve over fish and rice. Suggested Sides: A green salad, edamame. *For best results, cook within 24 hours of defrosting.
Nutrition Facts
6 Servings Per Main Dish
Amount Per Serving | ||
---|---|---|
Calories | 428 | |
Total Fat | 16g | |
Saturated Fat | 8g | |
Cholesterol | 68mg | |
Sodium | 460mg | |
Total Carbohydrate | 44g | |
Fiber | 1g | |
Sugar | 5g | |
Protein | 26g |