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- Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add in fish and cook over low heat till fish is tender and beginning to flake when tested, about 10 to 15 min. Remove fish with slotted spoon, drain on paper towels, keep hot.
- Bring poaching liquid to boil over high heat and cook till slightly reduced and thickened. Spoon a small amount over fish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 35.32g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 34.91g | 23% |
| Protein 0.14g | 0% |
