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Phillip D. Humphrey
Fish stick with nut butter
Grind half of the pecans or walnuts and roughly chop the other half. Mix the butter with 1 tablespoon of lemon juice, a few drops of tabasco or ...
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Ingredients
Directions
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Grind half of the pecans or walnuts and roughly chop the other half.
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Mix the butter with 1 tablespoon of lemon juice, a few drops of tabasco or Worcestershire sauce and the ground and chopped nuts.
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Form a roll in the cling film and put it in the freezer or fridge.
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Dab the fish dry with paper towels, sprinkle 2 tablespoons of lemon juice and sprinkle the fish cubes with salt and pepper. Thread the fish cubes on small sticks.
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Heat a knob of butter or a little liquefied baking product in the pan and fry the fish fingers around for 3-4 minutes. Serve with a slice of nut butter.
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Nutrition
365Calories
Sodium0% DV0g
Fat51% DV33g
Protein26% DV13g
Carbs1% DV2g
Fiber0% DV0g
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