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Crunchy Cornflake Fish with Cucumber Dill Relish
Source: dLife

Moist and crunchy fish coated in cornflakes and served with a homemade relish.

Rating:
Prep Time: 15 minutes
Cook Time: 7 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 444.0
Total Carbs 23.8 g
Dietary Fiber 1.2 g
Sugars 5.0 g
Total Fat 12.2 g
Saturated Fat 2.7 g
Unsaturated Fat 1.4 g
Potassium 1176.8 mg
Protein 55.9 g
Sodium 442.9 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Milk , 1 Starch , 7 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 cup  fresh cucumber, peeled and chopped
0.3333 cup  fresh dill weed
0.3333 cup  lowfat plain yogurt
0 1/4 cup  fresh chopped green onion
0 1/4 cup  chopped green bell peppers
3 tbsp  light mayonnaise
1 tsp  minced garlic
2 cup  corn flakes cereal
1 tbsp  reduced fat grated parmesan cheese
1 tsp  minced garlic
0 1/2 tsp  dried basil
1 each  eggs
3 tbsp  lowfat milk
3 tbsp  white all purpose flour
1 lb  Sashimi, snapper, mixed species, fillet
1 tbsp  margarine
Directions
  1. In a small bowl, mix together cucumber, dill weed, yogurt, green onion, green pepper, onion and garlic, stir well and set aside.
  2. Place the corn flakes, parmesan cheese, minced garlic, and dill in a food processor or blender and process until fine put in a shallow bowl or dish.
  3. In a separate shallow bowl, mix together the egg and milk.
  4. Spread flour on a plate and dust both sides of fish, dip fish in egg mixture to coat evenly, then coat in corn flake mixture.
  5. Spray nonstick cooking spray into a large nonstick pan, add margarine and melt over medium heat. Cook fillets until brown, about 5 minutes, flip, and cook another 2 minutes. Serve topped with cucumber relish.

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