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    You are in: Home / Australian / Anchovy Butter Fish With Rice Salad Recipe
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    Anchovy Butter Fish With Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sara 76's Note:

    This is from the Australian magazine, New Idea. By their calculations, this comes in at just $3.95 per serve!

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    Ingredients:

    Servings:

    Units: US | Metric

    ANCHOVY LEMON BUTTER

    Directions:

    1. 1
      Cook rice in a large saucepan of boiling, salted water until tender. Rinse under cold water. Drain well. lace in a large bowl.
    2. 2
      Heat oil in a large non-stick pan. Cook fish both sides. Remove and cover to keep warm.
    3. 3
      Clean and oil pan. Cook capsicum until soft. Add onions and rind, stirring for 1 minute. Add mixture to rice. Season with salt and pepper.
    4. 4
      To make anchovy butter, melt butter in a frying pan. Add anchovies and juice. Cook, stirring for 1 minute to break up anchovies. Remove from heat. Stir in parsley.
    5. 5
      Serve fish over rice with green beans. Drizzle with anchovy butter.4.

    Ratings & Reviews:

    • on February 18, 2009

      55

      A great entree! Pretty on the plate and tastes wonderful. I used rockfish fillets and more anchovies as we love them. They really do melt into the sauce and give a fine flavor to the fish. I really love the pepper and scallion in the rice. We did sub asparagus for green beans based on what was available in the market. Thanks, Sara!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Anchovy Butter Fish With Rice Salad

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 395.1
     
    Calories from Fat 139
    35%
    Total Fat 15.4 g
    23%
    Saturated Fat 7.2 g
    36%
    Cholesterol 91.7 mg
    30%
    Sodium 290.0 mg
    12%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.0 g
    8%
    Protein 22.0 g
    44%

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