Directions:
- Place half of fish (1 fillet), skin side down, in ungreased 13 x 9-inch baking dish.
- Arrange dill weed on fish.
- Mix sugar, salt and peppercorns.
- Sprinkle evenly over dill weed.
- Top with other half of fish, skin side up. Cover dish loosely with aluminum foil.
- Weight fish with 2 or 3 unopened cans. Refrigerate, turning fish every 12 hours, for 2 days.
- Pour off all liquid as it accumulates around fish.
- Set oven to broil or 550 degrees F.
- Remove dill weed; pat fish dry.
- Cut fish into serving pieces.
- Broil skin side down with tops about 4 inches from heat until fish flakes easily with fork, 10 to 12 minutes.
- To prepare mustard sauce (with last 6 ingredients):.
- Beat all ingredients except dill weed with wire whisk.
- Stir in dill weed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.3 Kcal (826 kJ) | ||
| Calories from fat | 85.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 15% | |
|---|---|---|---|
| Cholesterol | 41.83mg | 14% | |
| Sodium | 1552.12mg | 65% | |
| Potassium | 342.99mg | 7% | |
| Total Carbs | 7.86g | 3% | |
| Sugars | 7.59g | 30% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 19.3g | 39% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 168.71 Kcal (706 kJ) | ||
| Calories from fat | 72.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 15% | |
|---|---|---|---|
| Cholesterol | 35.77mg | 14% | |
| Sodium | 1327.23mg | 65% | |
| Potassium | 293.3mg | 7% | |
| Total Carbs | 6.72g | 3% | |
| Sugars | 6.49g | 30% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 16.51g | 39% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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