Marinated Kipper Fillets
Published October 19, 1985
- Total Time
- 15 minutes, plus overnight marination
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Ingredients
6 to 8 kipper fillets
1 large lemon (or juice to cover)
6 scallions, chopped
VINAIGRETTE DRESSING
4 tablespoons olive oil
1 tablespoon red wine vinegar (or more to taste)
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
4 grams carbs; 57 milligrams cholesterol; 288 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 2 grams fiber; 683 milligrams sodium; 18 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Skin the fillets and remove any dark meat. Trim the fillets into neat pieces. Place in a nonmetal dish and cover with lemon juice. Marinate overnight.
- Step 2
Drain the fillets and discard the lemon juice.
- Step 3
Make the vinaigrette dressing. Combine the oil, vinegar, mustard, salt and pepper. Correct seasoning.
- Step 4
Arrange the fillets on individual plates. Pour the dressing over the fillets and sprinkle with scallions. Serve with thin slices of fresh brown bread and unsalted butter.
Private Notes