Bigelow's Lemon Lift Tea does just that to any bland fish fillets - the lemon and touch of spice in the tea "lift" the flavor to new heights.
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Nutrition Info
|
|
%DV |
| Calories: |
285 |
14% |
| Protein: |
19 grams |
38% |
| Carbohydrate: |
8 grams |
3% |
| Total Fat: |
19 grams |
29% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
58 mg |
19% |
| Saturated Fat: |
4 grams |
18% |
| Monousaturated Fat: |
4 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
.4 grams |
2% |
| Total Sugar: |
.7 grams |
|
| Sodium: |
327 mg |
|
| Potassium: |
381 mg |
|
| Vitamin A (Retinol Equivalent): |
25 |
|
| Vitamin C: |
1 mg |
|
| Calcium: |
31 mg |
|
| Iron: |
1 mg |
|
| Vitamin D: |
.1 micrograms |
|
| Thiamin: |
.5 micrograms |
|
| Riboflavin: |
.1 mg |
|
| Niacin: |
3 mg |
|
| Vitamin B6: |
.2 mg |
|
| Folic Acid: |
25 mg |
|
| Vitamin B12: |
3 micrograms |
|
Ingredients
-
6 Bigelow Lemon Lift® Tea Bags
-
½ cup boiling water
-
¼ cup mayonnaise
-
2 tablespoons minced shallot
-
Butter
-
4 catfish or other flat whitefish fillets, blotted dry
-
Salt and freshly ground pepper to taste
-
⅓ cup flavored bread crumbs
Instructions
Pour ½ cup boiling water over Lemon Lift® tea bags and steep for 4 minutes. Remove tea bags; squeeze to extract as much liquid as possible. In a small bowl combine tea with mayonnaise and minced shallots. Mix until blended. Heat oven to 375º. Lightly butter a shallow heat-proof pan. Lay the fillets in a single layer and season with salt and pepper. Spread the tea/mayonnaise mixture over the fillets. Cover with bread crumbs. Bake for 20 minutes until fish is opaque and the top golden brown. Serve immediately.