Rating: 5 stars
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Lemongrass gives a characteristic citrus flavor and fragrance to many Asia dishes. You'll find this herb with long, thin, gravy-green leaves in the produce section of many supermarkets. You can substitute grated lemon peel, but cut the amount by half.

Recipe by Cooking Light July 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 5 ounces fish and 2 tablespoons sauce)
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Ingredients

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Directions

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  • Preheat broiler.

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  • Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated with cooking spray; spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.

Nutrition Facts

255 calories; calories from fat 30%; fat 8.5g; saturated fat 2.7g; mono fat 2.9g; poly fat 1.8g; protein 36.8g; carbohydrates 5.4g; fiber 0.2g; cholesterol 71mg; iron 2mg; sodium 840mg; calcium 18mg.
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