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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 237
% Daily Value**
Total Fat 11g
17%
Saturated Fat 5g
7%
Unsaturated Fat 1g
Cholesterol 301mg
100%
Sodium 1411mg
59%
Total Carbohydrate 6g
2%
Dietary Fiber 0g
0%
Sugars 7g
Protein 28g
Vitamin A  11%Vitamin C  0%
Calcium  18%Iron  8%
Potassium  16%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sheepshead Timbales

Date Added: July 22, 2009

Ingredients:

4 Eggs in shell (up to 8)
2 Cups Milk To 7/8 C, (7/8-1 C)
1 Teaspoon Salt (non iodized)
1/8 Teaspoon Pepper sweet red
2 Cups White Fish cooked
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Directions:

1. Beat the eggs slightly; add the salt, pepper and milk and mix well.

2. Add the fish and mix. Fill well-greased custard cups or timbale-molds 2/3 full.

3. Set in a pan of hot water and bake in a SLOW OVEN (300 degrees F) for about 1 hour, or until a knife inserted in the center comes out clean.

4. Run a knife around the the edge of the timbale and turn out on a hot platter.

5. Fill the center of the platter with any of the following sauces: pimiento, creole, white, curry or tomato.

6. NOTE: Timbales may be varied by substituting green peas or finely chopped carrots or other vegetable for 1/2 the fish.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Fish, Iodine allergies.
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