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Baked Whitefish With Dill And Tomato-Cucumber Relish

Nutrition per serving    (USDA % daily values)
CAL
224
FAT
16%
CHOL
130%
SOD
80%

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Ingredients for 12 servings

Vegetable oil

1 4- to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges

3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)

1 medium onion, coarsely chopped

1 teaspoon coarse salt

1/4 teaspoon ground pepper

6 tablespoons white vinegar

4 cups diced peeled seeded cucumber (about 4)

2 pounds plum tomatoes (about 12 large), seeded, chopped

1/2 cup chopped fresh dill

1/4 cup white vinegar

4 teaspoons coarse kosher salt

Fresh dill sprigs

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