Directions:
- Cut red snapper into 1 1/2-inch strips. Place in nonaluminum bowl. Add lime juice and orange juice; toss gently. Cover and refrigerate 2 to 3 hours or until fish is completely opaque. Drain and discard liquid.
- Combine red snapper with plum tomatoes through ground pepper; toss gently. Cover and chill 1 hour. Serve in radicchio-lined compotes. Garnish each serving with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.9 Kcal (900 kJ) | ||
| Calories from fat | 76.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 13% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 14% | |
| Sodium | 79.05mg | 3% | |
| Potassium | 714.53mg | 15% | |
| Total Carbs | 8.98g | 3% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 24.61g | 49% | |
| Vitamin C | 52.2mg | 87% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 82.09 Kcal (344 kJ) | ||
| Calories from fat | 29.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 13% | |
|---|---|---|---|
| Cholesterol | 16.02mg | 14% | |
| Sodium | 30.2mg | 3% | |
| Potassium | 272.92mg | 15% | |
| Total Carbs | 3.43g | 3% | |
| Sugars | 1.91g | 20% | |
| Dietary Fiber | 0.33g | 3% | |
| Protein | 9.4g | 49% | |
| Vitamin C | 19.9mg | 87% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.2mg | 47% | |
| Calcium | 20.1mg | 5% | |
* 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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