Directions:
- Combine oj, lime juice, cilantro and garlic in zip loc bag, add snapper.
- Squeeze out the air and seal the bag to coat the snapper.
- Refrigerate, turning the bag occasionally every 30 minutes.
- Remove snapper from marinade and sprinkle salt and pepper.
- Spray non-stick ridged grill pan with nonstick spray and set over med-high heat.
- Place the snapper skin side up in the pan and grill, turning only once until the opaque in the center and the skin is crisp, 14-16 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.37 Kcal (186 kJ) | ||
| Calories from fat | 2.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 3% | |
| Sodium | 600.81mg | 25% | |
| Potassium | 188.85mg | 4% | |
| Total Carbs | 3.84g | 1% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 0.1mg | 0% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 68.02 Kcal (285 kJ) | ||
| Calories from fat | 4.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 0% | |
|---|---|---|---|
| Cholesterol | 16.07mg | 3% | |
| Sodium | 920.96mg | 25% | |
| Potassium | 289.48mg | 4% | |
| Total Carbs | 5.89g | 1% | |
| Sugars | 2.92g | 8% | |
| Dietary Fiber | 0.17g | 0% | |
| Protein | 9.69g | 13% | |
| Vitamin C | 23.3mg | 25% | |
| Iron | 0.1mg | 0% | |
| Calcium | 28.6mg | 2% | |
* 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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