Red Snapper with Fruity Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 filets mignon (of red snapper à 180 g)
- Limes (juice)
- salt
- peppers (freshly ground)
- 1 chili pepper
- 1 ripe Mango
- 1 shallot
- ½ bunch fresh cilantro
- 1 Red Bell pepper
- 3 Tbsps Orange juice
- 4 Tbsps vegetable oil
- Pastry flour (for dusting)
- Coriander (for garnish)
- Limes (for garnish)
Preparation steps
Rinse the fish fillets and pat dry, then season with salt, pepper and lime juice. Rinse chile pepper, slit lengthwise, remove seeds and finely chop. Peel mango, cut the flesh from the pit and chop finely, reserving juice.
Peel the shallot and chop finely. Rinse cilantro, shake dry and chop the leaves. Rinse bell pepper, remove seeds, remove the white ribs and cut into approximately 1/2 cm (approximately 1/4 inch) cubes.
Mix chile pepper, mango, bell pepper, shallot and cilantro with the orange juice and the reserved mango juice and season with pepper.
Dust the fish fillets with flour and fry in a large skillet in hot oil for about 3 minutes on each side. Place on a warm plate and distribute the mango salsa over the fish. Garnish with cilantro leaves and lime slices.
