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    You are in: Home / Recipes / Barbecued Fish With Crisp Potatoes Recipe
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    Barbecued Fish With Crisp Potatoes

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    1 Total Reviews

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    • on June 17, 2013

      This is a wonderful way to prepare fish. The recipe was reduced to 2 servings. Mahi Mahi was used and the fillets may have been a little thicker as it took more than 5 to 6 minutes to cook through. A large russet potato was scrubbed and sliced then coated with olive oil and sprinkled with salt and pepper. The potatoes were not precooked prior to going on the grill and they turned out crispy on the outside and tender inside. Also, I used a large tomato and had plenty of the topping for the 2 fillets. Made for Aussie Swap.

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    Nutritional Facts for Barbecued Fish With Crisp Potatoes

    Serving Size: 1 (1251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1174.8
     
    Calories from Fat 114
    74%
    Total Fat 12.7 g
    19%
    Saturated Fat 2.2 g
    11%
    Cholesterol 495.0 mg
    165%
    Sodium 806.9 mg
    33%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 6.4 g
    25%
    Sugars 5.0 g
    20%
    Protein 211.1 g
    422%

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