Red Snapper in Cilantro Recipe

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Red Snapper in Cilantro
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Ingredients:

Directions:

  1. Rinse the fish under running cold water and pat dry with paper towels. Rub the fish with half of the lime or lemon juice and 1 teaspoons or the salt and place the fish skin-side down, in a lightly oiled heavy skillet.
  2. Add sufficient cold water to cover the fish and the simmer gently over low heat for 5 minutes, turning twice during the cooking time.
  3. In another skillet, heat half of the olive oil and add the breadcrumbs, garlic, remaining salt and 4 tbls. of the cilantro. Cook over a low heat stirring constantly until the crumbs are golden brown.
  4. Spread over the fish and simmer for 7-10 minutes, until the fish flakes easily.
  5. Blend the remaining lime or lemon juice and oil together and pour over the fish. Cook for 2-3 minutes
  6. Combine the remaining cilantro with the grated lime or lemon peel and sprinkle over the fish. Season with black pepper and serve with hot warm tortillas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 256.81 Kcal (1075 kJ)
Calories from fat 99.45 Kcal
% Daily Value*
Total Fat 11.05g 17%
Cholesterol 55.93mg 19%
Sodium 909.78mg 38%
Potassium 644.74mg 14%
Total Carbs 4.9g 2%
Sugars 0.62g 2%
Dietary Fiber 0.54g 2%
Protein 32.28g 65%
Vitamin C 6.3mg 11%
Iron 0.3mg 2%
Calcium 60.2mg 6%
Amount Per 100 g
Calories 132.61 Kcal (555 kJ)
Calories from fat 51.35 Kcal
% Daily Value*
Total Fat 5.71g 17%
Cholesterol 28.88mg 19%
Sodium 469.79mg 38%
Potassium 332.93mg 14%
Total Carbs 2.53g 2%
Sugars 0.32g 2%
Dietary Fiber 0.28g 2%
Protein 16.67g 65%
Vitamin C 3.3mg 11%
Iron 0.2mg 2%
Calcium 31.1mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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