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Nutrition Facts
Serving Size 128 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 150 mg 6%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 16 g
Vitamin A 2% • Iron 4%
Vitamin C 6% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Fried Fish with Scallion Vinaigrette

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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 bunch green onions, chopped and white ends trimmed and discarded
1/4 cup(s) white wine vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1 Tsp cracked black pepper
2 Tbsp grapeseed oil or vegetable oil
1 1/2 cup(s) H-E-B Lemon Pepper Panko Breadcrumbs, plus more as needed for coating fish
1 Lb red snapper or any firm fleshed fish
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Instructions

1
In a blender add green onions, vinegar, Dijon mustard, honey and cracked pepper.
2
Blend on high speed and slowly add in the oil until an emulsion forms. Season to taste with salt and set aside while preparing fish.
3
Place panko breadcrumbs in a shallow dish and press fish into breadcrumbs to coat the fish completely. Allow to sit while preheating the pan.
4
Heat a non-stick pan over medium high heat. Add oil and swirl it around the pan to get hot. Add fish and cook for 3-5 minutes or until breadcrumbs are golden brown.
5
Flip fish over to finish cooking skin side down. Fish should have an internal temperature of 150°F when done.
6
Allow fish to rest for 5-10 minutes and drizzle with the scallion vinaigrette. Season to taste with salt and pepper as needed.
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