DRY RUBBED WALLEYE WITH PAN ROASTED TOMATOES

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Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : main meals

Amount Measure Ingredient -- Preparation Method


2 walley filets
2 tablespoons dry fish rub (camouflage chef brand)
2 tablespoons salad oil
1 large tomato -- sliced 1/2" thick
salt and pepper

Two hours before serving, rub the spice on the fish and allow to set.

In a hot pan add the oil, place the fish skin side up, allow to cook a
few minutes then flip.

Place the tomato slices in the pan, sprinkle with a little of the fish rub.

Season with salt and pepper, remove fish from the pan and top with
tomato slices.

Per Serving (excluding unknown items): 133 Calories; 14g Fat (90.2%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat.

NOTES : seperat the meat or the fish for testing to make sure the fish
is cooked, if the flesh is still alittle clear let cook a few more seconds.

 
 

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