Directions:
- About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
- Combine flour, salt and paprika in bag and shake quail.
- Preheat oven to 375°F.
- In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
- Arrange in 13 x 9-inch baking pan.
- Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
- Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
- To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
- Garnish with lime wedges, sliced avocado and mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.56 Kcal (413 kJ) | ||
| Calories from fat | 50.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Cholesterol | 75.96mg | 25% | |
| Sodium | 401.86mg | 17% | |
| Potassium | 51.32mg | 1% | |
| Total Carbs | 7.19g | 2% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 2g | 4% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 3mg | 17% | |
| Calcium | 13.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 186.8 Kcal (782 kJ) | ||
| Calories from fat | 95.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 9% | |
|---|---|---|---|
| Cholesterol | 143.97mg | 25% | |
| Sodium | 761.67mg | 17% | |
| Potassium | 97.27mg | 1% | |
| Total Carbs | 13.62g | 2% | |
| Sugars | 0.83g | 2% | |
| Dietary Fiber | 1.23g | 3% | |
| Protein | 3.78g | 4% | |
| Vitamin C | 6.4mg | 6% | |
| Iron | 5.8mg | 17% | |
| Calcium | 26mg | 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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