FRESH ORANGE CAKE WITH ORANGE CREAM CHEESE FROSTING RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray. *NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break! In a large bowl sift together flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor. Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 - 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.) Assembly: Spread frosting evenly between layers and on top and sides of cake.
FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE
From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cream cheese, butter and sugar. Beat until light and fluffy.
- Stir in milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
- Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
- Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
- Bake 40 minutes. Serve warm or cold.
FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
ALMOND CAKE WITH CREAM CHEESE, GANACHE AND FRESH STRAWBERRY FILLING, VANILLA BUTTERCREAM ICING AND PINK POURED FONDANT
Provided by Food Network
Categories dessert
Time 6h25m
Yield 35 to 45 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 325 degrees F.
- Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.
- Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.
- Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.
- To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
- In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
- Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.
FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART
Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at the holiday table. Only you need to know how easy it was to whip up!
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
- Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
- Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.
ZURIE'S FRESH FIG COMPOTE OVER CREAM CHEESE
This is a great way to use up some fresh figs. It is such an easy and popular appetizer in our home. We serve this with buttery crackers.
Provided by Delish Nutrish
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
- Place cream cheese on a platter; pour fig mixture over cream cheese.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 30.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 86.9 mg, Sugar 18.6 g
FRESH FRUIT CREAM CHEESE PIE
Provided by Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
- REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
- *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES
Make and share this Rhubarb Cream Cheese Pie With Fresh Strawberries recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
- Spoon the rhubarb mixture into the prebaked pie crust.
- Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
- Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
- Stir in the vanilla and salt.
- Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
- Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
- Cool to room temperature on a wire rack.
- Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
- The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
- Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 419.6, Fat 23.8, SaturatedFat 10.7, Cholesterol 94.3, Sodium 314.8, Carbohydrate 46.7, Fiber 3.1, Sugar 31.1, Protein 6.5
CREAM CHEESE DESSERT PIZZA WITH FRESH FRUIT
Perfect for any summer get-together and ALWAYS disappears quickly. Also super easy to make...although the freshest fruit is a must! Cooking time includes chilling time (best served chilled).
Provided by mac-n-zee
Categories Tarts
Time 3h20m
Yield 1 13x9 in pan, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Crust: slice the cookie dough into 1/4 to 1/3 in pieces and spread onto buttered (13 in or so) pizza pan using wet fingers. Bake @ 350 til light brown - usually 12-14 minutes.
- Glaze: Mix 1/2 cup sugar with 1 1/2 Tbsp corn starch, then Stir in OJ and pineapple juice. Cook in saucepan, stirring 'til thick. Cover & refrigerate.
- Filling: Mix 8 oz softened cream cheese with 1/3 cup sugar & 1 tsp vanilla and spread on baked cookie crust.
- Top with sliced fresh fruit as desired. Pour glaze over fruit (I like to spread it evenly using a silicon brush or flexible spatula) and chill in refrigerator.
EGGNOG CREAM CHEESE DIP W/FRESH FRUIT WREATH
I know I'm late for the X-Mas season past & WAY early for the next, but I just found this recipe stuck inside a cookbook & want to make sure it doesn't disappear into oblivion again. It's on a 3-pg fold-out entitled "Holiday Recipes", shows the Braum's trademark name & a lovely pic of this recipe is featured on the cover pg - a truly stunning presentation! :-)
Provided by twissis
Categories Dessert
Time 10m
Yield 12 2 oz servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a mixing bowl & beat till smooth. (I love my immersion blender & it would be great for this)
- To Serve: Place dip in a serving bowl on a rd serving plate or platter & arrange fresh fruits around it to create a decorative, edible wreath.
- HINT: A note says to "Keep any cut fruit fresh by sprinkling w/lemon juice.", but I have found it more efficient to brush the cut surfaces of fresh fruit (such as apples or pears) using my pastry brush -- or -- put lemon juice in a sml plastic bag, add the fruit slices/wedges, shake to cover the cut surfaces w/juice & store in a container w/a snap-on lid till ready to serve.
Nutrition Facts : Calories 197.5, Fat 13.7, SaturatedFat 8.6, Cholesterol 44.7, Sodium 128.8, Carbohydrate 15.7, Sugar 8.8, Protein 3.2
FRESH STRAWBERRY / CREAM CHEESE PIE - MY WAY
This is such a yummy fresh Strawberry pie. I am often requested to make it for Church. Who says you can't have Strawberry pie year round...I make this several times a year, Winter, Summer, Spring or Fall..it's always good! My Pictures.
Provided by Cassie *
Categories Fruit Desserts
Time 30m
Number Of Ingredients 19
Steps:
- 1. Have crust prepared and cooled. Wash and slice your strawberries.
- 2. In a mixing bowl; mix the cream cheese, sugar and milk till smooth.
- 3. Spread the cream cheese layer evenly onto the cooled crust. Refrigerate just till set up.
- 4. In a medium pan, whisk the water, corn starch, sugar and salt. Bring to a boil, continue to stir until thickened. About 2 - 3 minutes. Remove from heat and whisk in the strawberry gelatin, blending well. Set aside to cool to about room temperature.
- 5. After the glaze has had time to cool; blend it with the sliced strawberries. Stir to coat the strawberries well. I sometimes put this in the refrigerator till ready to fill the pie. Spread the strawberries over the chilled cream cheese layer.
- 6. Refrigerate till ready to serve. I sometimes serve it with a dollop of whipped cream and a fresh strawberry. This is delicious..hope you like this pie as much as my family and friends do.
FRESH BLUEBERRY CREAM CHEESE PIE
This recipe was in a flyer given out at our local blueberry festival a couple of years ago. Its easy and very good. It tastes very much like blueberry cheesecake but has a pudding texture.
Provided by Kathie Carr
Categories Pies
Time 15m
Number Of Ingredients 6
Steps:
- 1. Beat the whipping cream and 1 tablespoon of sugar until stiff peaks form. Set aside for a moment. In a large bowl mix together the rest of the sugar, cream cheese and vanilla extract. When everything is well combined and the cream cheese is smooth and creamy, carefully fold in the whipping cream. Next gently fold in the blueberries. Pour the filling into a prepared pie shell and chill for at least 2 hours to allow the pie to firm up. Serve pie as is or top with more whipped topping.
CREAM CHEESE AND PESTO BRUSCHETTA WITH FRESH BASIL
A crispy bruschetta topped with cream cheese, pesto and pan fried tomato is a great starter and always such a breakfast winner.
Provided by Ramona's Cuisine -
Categories Other Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- 1. Wash and cut each tomato into quarters. Place in a pan with a tiny drizzle of olive oil. Allow to cook covered on medium heat for 1 min. Turn the tomatoes and cook for 1 min on each side. Drizzle more oil if you find it necessary. Cook until the tomatoes begin to soften but don't over cook them. Once ready, set aside.
- 2. Toast the bread in toaster or oven if you are making more than two people.
- 3. Spread the creme cheese equally between the slices.
- 4. Add a layer of pesto sauce over the creme cheese topped by 2 pieces of tomatoes.
- 5. Garnish with some freshly chopped basil leaves or some basil flowers, some toasted pine nuts or simply some toasted sunflower seeds. Enjoy
FRESH PEARS WITH CINNAMON CREAM CHEESE DIP
A delicious, easy cream cheese dip for pears or other fruit.
Provided by dawn
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
- Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 20.3 g, Cholesterol 24.8 mg, Fat 8.6 g, Fiber 3.5 g, Protein 2.1 g, SaturatedFat 5.4 g, Sodium 61.4 mg, Sugar 13.3 g
CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE
Steps:
- Bring 21/2quarts lightly salted water to a boil in a covered 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, according to package directions. While water comes to a boil and the tortellini cooks, make the sauce: Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside. In an extra-deep 12-inch skillet with a lid, heat the oil over medium heat. Add the bacon and the prewashed spinach to the pan and cover. Cook, covered, for 1 to 2 minutes, then toss, cover and cook for an additional minute or until the spinach just wilts. Add the garlic and tomatoes and stir and cook for 1 minute. Reduce heat to low and add the half-and-half. Heat on very low until the pasta is ready. (Do not boil the sauce or it will curdle.) If the sauce becomes too thick, add up to 2 tablespoons of pasta water and stir well. Drain the pasta and add it to the pan. Sprinkle the Parmesan cheese over the tortellini and toss with the sauce. To serve, divide among six pasta bowls and top with additional Parmesan cheese, if desired.
FRESH FRUIT WITH STRAWBERRY CREAM CHEESE DRESSING
Make and share this Fresh Fruit With Strawberry Cream Cheese Dressing recipe from Food.com.
Provided by gailanng
Categories Salad Dressings
Time 20m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor fitted with the steel blade.
- Process until smooth and creamy.
- Arrange sliced fruit on salad plate and top with dressing.
- Variation:.
- Substitute 1 - 10 oz. pkg. frozen sweetened strawberries that have been thawed and well drained for fresh strawberries. Decrease sugar, if desired.
Nutrition Facts : Calories 386.4, Fat 32.8, SaturatedFat 17.4, Cholesterol 79.1, Sodium 313.7, Carbohydrate 19.5, Fiber 0.5, Sugar 12.3, Protein 5.5
FRESH BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 F. Grease & flour two 8-inch layer cake pans. Line with parchment paper circles. Cream butter & sugar together until light & fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add mashed bananas, mix throughly. Sift dry ingredients and add to butter & egg mixture. Stir in flour & mix well. Add buttermilk & vanilla. Mix for 1 minute. Pour batter in to pans. Bake for 25-30 minutes. Remove from oven & cool on wire rack for 10 minutes. Remove from pans & cool for at least 2 hours. When cooled, place one layer on a serving plate & frost with cream cheese frosting. Arrange banana slices over frosting; cover with second cake layer & finish frosting sides & top of cake. Cover sides of cake with chopped nuts & dust top of cake with confections sugar. Cream Cheese Frosting: Cream together cream cheese & butter in mixing bowl. Slowly sift in confectioners sugar & beat unitl smooth & fluffy. Stir in vanilla.
FRESH BLACKBERRY NAPOLEONS WITH CREAM CHEESE MOUSSE
Provided by Joe Dion
Categories Berry Dessert Bake Quick & Easy Cream Cheese Blackberry Spring Summer Bon Appétit South Carolina Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Using electric mixer, beat cream cheese, 1/4 cup powdered sugar, and vanilla in medium bowl until fluffy. Using same beaters, beat whipping cream in another medium bowl until peaks form. Fold whipped cream into cream cheese mixture in 3 additions. Cover mousse and refrigerate.
- Roll out pastry sheet on lightly floured surface to 14x10 1/2-inch rectangle. Cut sheet into twelve 3 1/2-inch squares. Pierce squares all over with fork. Sift 1/4 cup powdered sugar over squares. Place squares on ungreased baking sheet. Bake 12 minutes. Using metal spatula, flatten squares and continue baking until crisp and brown, about 5 minutes longer. Cool pastry squares on sheet.
- Heat preserves in small saucepan until just melted. Transfer to medium bowl. Add berries and toss to coat.
- Place 6 pastry squares on work surface. Spread each with 1/4 cup mousse. Top with 6 to 8 berries. Cover with remaining pastry squares. Dust napoleons with remaining 1/4 cup powdered sugar. Top each with berry and mint sprig. Place napoleons on plates. Serve, passing remaining berries.
FRESH FRUIT CREAM CHEESE LOWER CARB PIE
Steps:
- Put cream cheese in mixer on medium speed until smooth. Add 1/2 cup of preserves and blend. Stir in Cool Whip and then blend on med until mixed well. Spread mixture evenly in an 8-9 inch pie plate, refrigerate while preparing fruit topping.
- Wash and lay berries between paper towels to dry. Slice strawberries to measure approximately 1 cup. Arrange raspberries and sliced strawberries over top of pie.
- For the glaze, heat 1/3 cup of preserves in microwave for 10-15 seconds. Add sugar substitute to taste. Drizzle over fresh fruit. Your dessert is now ready to serve, or you can refrigerate it for up to an hour before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRESH FISH WITH SMOKED SALMON AND CREAM CHEESE SAUCE
Make and share this Fresh Fish With Smoked Salmon and Cream Cheese Sauce recipe from Food.com.
Provided by tanz674
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut salmon into bite sized pieces, leave to one side. Coat a medium sized saucepan with cooking spray, saute shallots and garlic for 30 seconds. Combine cornflour with evaporated milk, add to pan, stir continuously until boiled. Reduce heat, add salmon, capers, cream cheese and fish sauce, stir until cheese has melted. Pepper to taste. Lower heat and keep hot while fish is cooking. Generously coat a non stick frying pan with cooking spray, fry fish fillets for 2 to 3 minutes each side until just cooked and browned(turn only once to avoid drying out fish). Place fish on serving plates and pour sauce over the top.
Nutrition Facts : Calories 283.6, Fat 15.7, SaturatedFat 8.4, Cholesterol 56.1, Sodium 580.7, Carbohydrate 17.5, Fiber 0.2, Sugar 13.4, Protein 18.4
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