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Prep 25min
Total0min
Ingredients11
Servings4
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Ingredients
1
tablespoon milk
1
egg
1/4
cup Pillsbury BEST® All Purpose or Unbleached Flour
1/2
cup Progresso™ Garlic Herb Bread Crumbs
4
(6-oz.) halibut fillets (or any firm white fish)
4
tablespoons butter or margarine
2
tablespoons olive oil
1
garlic clove, minced
1 1/2
tablespoons fresh lime juice
1/4
cup chopped fresh cilantro
1
(11-oz.) can White Shoepeg Corn, drained
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Steps
1
In small shallow bowl, combine milk and egg; beat well. Place flour and bread crumbs in separate shallow bowls. Coat fish with flour; dip in egg mixture. Coat with bread crumbs.
2
In large skillet, combine 2 tablespoons of the butter, olive oil and garlic. Heat over medium heat until hot. Add halibut; cook 10 to 12 minutes or until golden brown and fish flakes easily with fork, turning once. Remove fish from skillet; cover to keep warm.
3
Add remaining 2 tablespoons butter, lime juice and cilantro to same skillet; stir to scrape up any brown bits from bottom. Add corn; cook 2 to 4 minutes or until thoroughly heated. Serve corn mixture over halibut.
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For Chicken with Corn and Lime-Cilantro Butter, substitute 4 boneless skinless chicken breast halves for the fish. Cook chicken 12 to 14 minutes or until fork-tender and juices run clear.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
520
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
9g
45%
Cholesterol
140mg
47%
Sodium
720mg
30%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
5g
Protein
42g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 5 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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