1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy fillets
1 1/4 cups crushed pork rinds
2 tablespoons butter, melted
Avocado slices, optional
Tomato slices, optional
Yield: 4 servings
Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in pork rinds, coating well. Place fillets in a lightly greased 13 x 9−inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. If desired, serve with avocado and tomato slices. Serves 4.
Per Serving: 94 Cal (92% from Fat, 3% from Protein, 5% from Carb); 1 g Protein; 10 g Tot Fat; 1 g Carb; 0 g Fiber; 25 mg Calcium; 0 mg Iron; 72 mg Sodium; 24 mg Cholesterol
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy fillets
1 1/4 cups crushed pork rinds
2 tablespoons butter, melted
Avocado slices, optional
Tomato slices, optional
Yield: 4 servings
Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in pork rinds, coating well. Place fillets in a lightly greased 13 x 9−inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. If desired, serve with avocado and tomato slices. Serves 4.
Per Serving: 94 Cal (92% from Fat, 3% from Protein, 5% from Carb); 1 g Protein; 10 g Tot Fat; 1 g Carb; 0 g Fiber; 25 mg Calcium; 0 mg Iron; 72 mg Sodium; 24 mg Cholesterol