xiaoxl/recipe_data huggingface dataset:
Quick Pan-Seared Scallops
Category: seafood
By RACH7H

Delicious way to prepare scallops.

Ingredients:
2 tablespoons olive oil
1 small shallot, minced
1  lemon, juiced
12  sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Directions:
Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes. Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more. Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 4 servings

Calories: 176.2
Fat: 7.6 g
Saturated fat: 0.9 g
Carbohydrates: 5.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 21.5 g
Cholesterol: 51.3 mg
Sodium: 285.1 mg
Curried Carrots & Raisins


Ingredients:
carrots, honey, fresh lemon juice, Dijon mustard, curry powder, olive oil, butter, brown sugar, dark raisin

Directions:
Steam the carrots for apprx 10 minutes or until they are just the way you like them.
While the carrots are steaming combine the honey, lemon juice, mustard, raisins and curry powder.
Put the oil& butter in a heavy skillet over medium high heat, when butter is bubbling add carrots& saute them for 2 minutes.
Sprinkle the brown sugar over the carrots, stirring constantly, stir in the honey/curry mixture and continue cooking until the carrots are completely glazed.
Serve right away.
Garlic Cheese Bread


Ingredients:
all-purpose flour, warm water, sugar, active dry yeast, sea salt, unsalted butter, garlic cloves, flat leaf parsley, parmesan cheese, cheese, black pepper

Directions:
Put the warm water and a measuring bowl. Add sugar, stir to dissolve and add the east. Stir to mix. Set aside for 10 to 15 minutes or until the mixture is frothy.
Place the flower and see salt into a large bowl and mix well. Pour in the yeast mixture and add to vegetable oil. Need the dough for about 10 to 13 minutes until it's smooth elastic. Place the dough in the lightly oiled bowl. Cover the bowl with a piece of plastic wrap and set aside in a warm place for about an hour or until the dough has doubled in bulk.
Make the garlic herb butter: combine the butter, garlic and parsley and mix with a spoon or rubber spatula until well combined. Set aside.
Center rack in the oven and preheat the oven to 400°F.
Divide dough into two equal portions. Place a portion of the dough on a floured board. Let the dough rest for about five minutes. Flatten the dough with your palm, and roll into a rectangular shape about 14 bye 8 inches in width with the rolling pin. Spread the surface with about 2 1/2 to 3 tablespoons of garlic herb butter, black pepper, and scatter the cheese. Starting with the edge closest ( the longest to you] and roll up the dog. Then gently roll the dough to even it, and fuse the two ends together. Start from one end of the dough, cut almost all the way through, at about 1 to 3/4 of an inch intervals. Left the dough and place on a baking pan. Spread some garlic herb butter on the top of the dough. Let the dough rest for about 10 minutes ( repeat the process with the remainder of the dough] then bake for about 18 to 20 minutes or until the cheese has melted and golden brown in color makes 2, 8 inch rounds of pull apart garlic cheese bread.
Video at  https://www.youtube.com/watch?v=2IYLYejY5_Y.
Fortified Milk (Cancer Care)


Ingredients:
soymilk, milk, soy powder

Directions:
"Combine both till smooth."
Really Cool Creepy Halloween Hand!


Ingredients:
character(0]

Directions:
Pop popcorn, season the way you want.  Kids really go for caramel or cheese flavors.
Put 2 candy corns into each finger tip of the glove.
Fill the glove with popcorn.
Tie off the glove with ribbon at the wrist.
Place a ring on a finger.
I usually attach a card to the ribbon saying happy Halloween from -----.
I haven't measured or timed this, yet I do about 50 at a time!
Apple-Tarragon Turkey Sloppy Joes
Category: meat-and-poultry
By lutzflcat

A more wholesome version of the ever-popular sloppy joe using ground turkey instead of ground beef. You'll get sweetness from the apples, a subtle hint of anise from the tarragon, and a burst of aromatic flavor from the cloves. Be adventuresome, step outside the box, and give it a try! Serve on butter-toasted hamburger buns.

Ingredients:
1 pound ground turkey
¾ cup chopped onion
¾ cup chopped red bell pepper
½ cup diced peeled Granny Smith apple
1 ¼ cups ketchup
⅓ cup water, or more as needed
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon white sugar
1 teaspoon minced fresh tarragon leaves
½ teaspoon salt, or to taste
½ teaspoon ground cloves

Directions:
Place ground turkey, onion, bell pepper, and apple into a large skillet over medium heat. Cook until turkey is browned and crumbly, 7 to 9 minutes. Stir ketchup, water, Dijon mustard, cider vinegar, sugar, tarragon, salt, and cloves into the skillet. Reduce heat to low and simmer for 10 minutes, adding a little more water if mixture gets a bit thick.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 184.2
Fat: 6 g
Saturated fat: 1.5 g
Carbohydrates: 17.8 g
Sugars: 14 g
Dietary fiber: 1 g
Protein: 16.3 g
Cholesterol: 55.8 mg
Sodium: 921.1 mg
Tomato and Bell Pepper Spaghetti


Ingredients:
olive oil, green pepper, grape tomatoes, parmesan cheese, garlic, oregano, basil, salt, pepper

Directions:
Cook spaghetti according to package instructions.
While the spaghetti is cooking, heat a large sauté pan over medium heat with olive oil. Sauté green peppers.
Add tomatoes and herbs once pepper softens. Heat until warmed (about 2 minutes].
Combine pasta and tomato mixture. Sprinkle cheese on top and fold edges of pasta toward the center. Heat until warm.
Transfer to plate, stir, and serve.
Pineapple Sticky Ribs
Category: meat-and-poultry
By SUNKIST2

Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.

Ingredients:
3 pounds pork back ribs, separated and fat trimmed
1 (12.5 ounce) can pineapple tidbits, drained
1 cup apricot jam
¼ cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan. Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs. Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 557.6
Fat: 29.5 g
Saturated fat: 10.9 g
Carbohydrates: 49.6 g
Sugars: 36.3 g
Dietary fiber: 0.8 g
Protein: 25.5 g
Cholesterol: 117 mg
Sodium: 919.3 mg
Fish Balls in Tomato-Basil Sauce


Ingredients:
whiting fish fillets, eggs, onion, garlic clove, fresh parsley, dried tarragon, nutmeg, flour, corn, canola oil, chopped tomato, fresh basil leaf, tomato paste, black pepper

Directions:
In a food processor, process all of the fish ball ingredients except for the fish/flour/oil.  Add in the fish and mix thoroughly.
Mold the fish mixture into balls the size and shape of an egg (if the mixture doesn't cooperate and falls apart, you may want to mix in an egg to help it bind together].  Dredge the balls in the flour.
Heat the oil in a skillet, add the fish and brown on all sides (approximately 2-3 minutes].  Place them in a greased baking dish.  Preheat the oven to 350 degrees.
In a food processor, grind all the sauce ingredients into a smooth paste.  Pour it over the fish balls, and bake for approximately 30-35 minutes.
Can be served chilled, at room temperature or hot.
Golden Sesame Tofu


Ingredients:
sesame seeds, extra firm tofu, cornstarch, canola oil, honey, soy sauce, mirin, garlic cloves, scallion, crushed red pepper flakes

Directions:
Heat a fry pan over medium-high heat. Add sesame seeds and toast until golden and fragrant, stirring frequently. Remove pan from heat and place sesame seeds in small bowl to cool.
Remove tofu from package and drain. Press the tofu gently between the palms of your hands to squeeze out water, then wrap the tofu in paper towels, place it on a plate, then put a another plate on top of it. Place a 28-oz. can of tomatoes or a cast iron fry pan on the plate. This will press out any remaining water from the tofu. Let sit for about 20 minutes.
Unwrap the tofu and slice into eight rectangular slices. To make even slices, slice the block of tofu in half, then half each half, and then half each quarter.  Then dust the slices with tofu evenly with cornstarch on all sides.
Heat about 2 tablespoons of oil in  fry pan over medium high heat. Add the tofu slices, but don’t crowd the pan. You might have to fry in batches. Fry until the tofu is a light golden color, approximately 2 minutes, then turn the tofu over to cook another 2 minutes on the other side. Remove to drain on paper towels. If frying in batches, add more oil to the pan.  It's normal for the tofu to splatter, so wear an apron if you don’t want to ruin your clothes.
While the tofu is frying, stir together the agave nectar or honey, soy sauce, gingerroot, sesame oil, mirin(or rice wine vinegar] and garlic together in a small saucepan. Bring to a boil over medium heat and cook until slightly syrupy, about 5 minutes or so. Add chopped scallions and toss lightly. Remove from heat and set aside.
Place tofu in glass bowl to hold. Pour sauce over tofu and turn to coat. Sprinkle tofu with toasted sesame seeds and turn again to coat. Season with crushed red chili flakes.
Can be served warm or chilled. Will keep for about 5 days refrigerated.
Enjoy!
Note:
I had accidently bought cubed tofu, so used that, and it turned out great! This would be wonderful in a stir fry or used as "chicken" in a recipe.  I couldn't get mirin, so used rice wine vinegar.
Easy Garlic-Lemon Scallops
Category: seafood
By Button

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Ingredients:
¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Directions:
Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 408
Fat: 24.4 g
Saturated fat: 14.6 g
Carbohydrates: 8.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 38.5 g
Cholesterol: 152.4 mg
Sodium: 987.9 mg
Kiss the Cook Good Risotto Primavera


Ingredients:
vegetable broth, olive oil, onion, garlic cloves, arborio rice, dry white wine, asparagus spears, cherry tomatoes, salt, pepper, fresh basil, Italian parsley, parmesan cheese, gouda cheese

Directions:
Heat the broth in a pot with a lid over high heat.
Meanwhile, heat a heavy 4-quart pot over medium-high heat. Add the olive oil. When hot, add the onions and cook until softened, about 2-3 minutes. Add the garlic and cook 1 more minute. Pour in the rice and stir to coat the grains with the oil and onion mixture; cook 3-5 minute longer.
Add the wine and stir until it is almost completely absorbed by the rice. The  broth should be boiling by now, so gradually add the hot broth, 1/2 cup at a time, stirring in a figure eight motion after each addition. Keep the broth pot covered, so the broth doesn't evaporate. Wait until the broth is almost completely absorbed by the rice before adding the next 1/2 cup.
After about 15 minutes, stir in the asparagus, tomatoes, and squash(or corn or carrots]. Continue to add broth for about 5-10 more minutes, or until the rice is tender but firm and the vegetables are cooked.
When the rice is the desired texture, remove from heat and stir in the peas, 1/4 cup  broth (if any is remaining], salt and pepper to taste, basil, and parsley. Mix in  cheeses  and serve immediately.
Enjoy!
Apple Butter & Pecan Quick Bread


Ingredients:
butter, margarine, brown sugar, egg, buttermilk, baking soda, all-purpose flour, apple butter, cinnamon, nutmeg, allspice, clove, pecans

Directions:
Cream butter and sugar.  Add egg and beat well.  Combine buttermilk and soda.  Combine flour and spices.  Add alternately with buttermilk, beginning and ending with flour.  Stir in apple butter and pecans.
Pour into greased and floured 9 x 5 x 3-inch loaf pan.  Bake at 350*F for 1 hour or until wooden pick inserted comes out clean.  Cool in pan for 5 minutes; remove to wire rack and cool completely.
Russian Tea Cakes


Ingredients:
butter, vanilla extract, confectioners' sugar, flour, walnuts, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
In medium bowl, cream butter and vanilla until smooth.
Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
Mix in chopped walnuts.
Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
Bake for 12 minutes.
Cool and roll in confectioner's sugar.  I rolled mine 2-3 times to get well coated.
Butternut Squash Soup
Category: soups-stews-and-chili
By Mary

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Ingredients:
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes  chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Directions:
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 397.5
Fat: 33.4 g
Saturated fat: 17.7 g
Carbohydrates: 20.2 g
Sugars: 3.7 g
Dietary fiber: 3 g
Protein: 7.7 g
Cholesterol: 82.5 mg
Sodium: 1081.4 mg
Peppery Coleslaw with Cucumbers and Celery
Category: salad
By Susan Bray Garrison

Tired of sweet coleslaw? Try this for a nice change.

Ingredients:
½ small head cabbage, shredded
½  cucumber, chopped
1 stalk celery with leaves, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
½ cup mayonnaise
1 tablespoon white vinegar
¼ teaspoon onion powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper

Directions:
Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 152.6
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 5.4 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 1.2 g
Cholesterol: 7 mg
Sodium: 315.7 mg
Salmon Quinoa Bowl
Category: main-dish
By TheOtherJuliaGulia

Pan-seared salmon fillets and tahini-dressed chickpea kale salad come together in a colorful, nutrient-packed bowl with quinoa at its base.

Ingredients:
1 cup white quinoa
1 ¾ cups water
½ cup Greek yogurt
¼ cup tahini
1 tablespoon lemon juice
½ teaspoon grated garlic
3 tablespoons water, or as needed
½ teaspoon kosher salt
1 ½ (8 ounce) packages lacinato kale
2  carrots
2 (15 ounce) cans chickpeas, drained and rinsed
½ cup dried cherries
1 tablespoon olive oil
4 (4 ounce) skin-on salmon fillets

Directions:
Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside. Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside. Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat. Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate. Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 755.4
Fat: 25.4 g
Saturated fat: 4.8 g
Carbohydrates: 88.5 g
Sugars: 11.4 g
Dietary fiber: 14.7 g
Protein: 45.4 g
Cholesterol: 56.1 mg
Sodium: 808.5 mg
Chicken Parmesan Hoagie Sandwich


Ingredients:
boneless skinless chicken breast halves, egg, parmesan cheese, dried oregano, paprika, garlic powder, salt, fresh ground pepper, tomato sauce, Authentic Italian Tomato Sauce, mozzarella cheese, olive oil

Directions:
Add the breadcrumbs, Parmesan cheese, oregano, paprika, garlic powder, salt and pepper to a Ziplock bag and shake to mix well.
Pour into a low flat bowl or onto some waxed paper.
Drop each chicken breast into the beaten egg and dredge in the breadcrumb, Parmesan cheese and herb mixture.
Heat a few tablespoons of olive oil over medium high heat in a pan.
Add the breaded chicken breasts, two at a time so as not to over-crowd the pan.
Cook on medium high heat for about 3 minutes per side.
Remove breasts to a paper towel-lined plate and fry the other two chicken breasts.
Place the cooked chicken breasts on a baking dish and cover each breast with 1/4 cup tomato sauce.
Sprinkle shredded mozzarella cheese over each one.
Place in a 400-degree oven for 8 to 10 minutes or long enough to melt the cheese and get the tomato sauce nice and hot.
I add the hoagie rolls to the oven when there is about 5 minutes left to get them nice and toasty and crusty.
Slice the hoagie rolls, add the chicken Parmesan breast and top with sliced jalapenos, if desired.
YUM!
Shrimp Po' Boys
Category: trusted-brands-recipes-and-tips
By Kikkoman

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

Ingredients:
Vegetable oil for deep-frying
4  French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3  eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Directions:
Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce. Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Yields: 4 servings

Calories: 1257.4
Fat: 50 g
Saturated fat: 13.9 g
Carbohydrates: 127.3 g
Sugars: 5.3 g
Dietary fiber: 5.3 g
Protein: 73.2 g
Cholesterol: 525.5 mg
Sodium: 2640.7 mg
Kansas City Barbecue Sauce


Ingredients:
onion, garlic cloves, olive oil, tomato paste, cider vinegar, brown sugar, molasses, paprika, horseradish, Worcestershire sauce, salt, pepper

Directions:
In medium saucepan cook onion and garlic in hot oil until onion is tender. Stir in remaining ingredients. Bring to boiling, reduce heat. Simmer, uncovered, about 30 minutes or until desired consistency. Stirring occasionally.
To use, brush meat with some sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. Makes about 1 1/3 cups.
Sauerkraut Soup
Category: soups-stews-and-chili
By KFREESE

Quick, easy and tasty! You may add 1 to 2 tablespoons of lemon juice if needed, for extra zing.

Ingredients:
1 pound smoked sausage, finely diced
6 tablespoons chopped onion
6 tablespoons all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon dried thyme
1 (8 ounce) can sauerkraut, undrained

Directions:
Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 480.1
Fat: 35 g
Saturated fat: 15.4 g
Carbohydrates: 17.5 g
Sugars: 6.6 g
Dietary fiber: 1.5 g
Protein: 23.1 g
Cholesterol: 87.8 mg
Sodium: 1448.9 mg
Mahi Sorkh Shodeh (Persian Fried Fish)
Category: world-cuisine
By Naz Deravian

A Nowruz (Iranian New Year) meal wouldn't be complete without Persian-style fried fish. Serve mahi sorkh shodeh with sabzi polo (green herb rice).

Ingredients:
⅛ teaspoon saffron threads
1 tablespoon boiling water
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or more to taste
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 ½ pounds skinless cod fillets, about 1-inch thick
¼ cup grapeseed oil
¼  orange, juiced
1  orange, cut into wedges
1  lime, cut into wedges

Directions:
Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside. Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate. Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides. Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes. Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 299.9
Fat: 14.9 g
Saturated fat: 1.5 g
Carbohydrates: 9.3 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 31.6 g
Cholesterol: 62.4 mg
Sodium: 841.7 mg