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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle 1/4 teaspoon salt and the pepper over fish. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish, and cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet; set aside, and keep warm.

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  • Heat remaining oil in skillet over medium-high heat. Add carrot, and sauté 2 minutes. Add remaining salt, asparagus, and next 3 ingredients; sauté 3 minutes or until crisp-tender.

  • Place 1 fish fillet on each of 4 plates. Spoon 1/4 cup Mango Sauce around each fillet; top with 1 cup vegetables, and serve with 1 cup rice.

Source

Belle Meade Brasserie, Nashville, Tennessee

Nutrition Facts

528 calories; calories from fat 24%; fat 14.4g; saturated fat 2.4g; mono fat 6.2g; poly fat 4g; protein 32.5g; carbohydrates 67.1g; fiber 5g; cholesterol 77mg; iron 4.4mg; sodium 388mg; calcium 69mg.
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