Red Snapper with Tomato-pepper Sauce

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Red Snapper with Tomato-pepper Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
396
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie396 cal.(19 %)
Protein24.32 g(25 %)
Fat30.71 g(26 %)
Carbohydrates8.69 g(6 %)
Sugar added0 g(0 %)
Roughage2.55 g(9 %)
Vitamin A237.12 mg(29,640 %)
Vitamin D0 μg(0 %)
Vitamin E5.26 mg(44 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.07 mg(6 %)
Niacin5.78 mg(48 %)
Vitamin B₆0.59 mg(42 %)
Folate37.31 μg(12 %)
Pantothenic acid0.94 mg(16 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂2.98 μg(99 %)
Vitamin C76.25 mg(80 %)
Potassium886.97 mg(22 %)
Calcium67.04 mg(7 %)
Magnesium54.88 mg(18 %)
Iron1.34 mg(9 %)
Zinc0.74 mg(9 %)
Saturated fatty acids4.47 g
Cholesterol39.95 mg

Ingredients

for
2
Ingredients
1 Red snapper fillet (800 grams, ready to cook)
Limes (juice)
salt
peppers (freshly ground)
1 chili pepper
2 Tomatoes
1 shallot
½ bunch fresh cilantro
Bell pepper (colors of your choice, such as 1 small red and green)
2 Tbsps green Olives
4 Tbsps vegetable oil
Coriander (for garnish)
Lime wedge (for garnish)
How healthy are the main ingredients?
OliveLimesaltTomatoshallot

Preparation steps

1.

Rinse fish and pat dry, then season with salt, pepper and lime juice to taste.

2.

Rinse chile pepper, slit lengthwise, remove seeds and finely chop. Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and cut into small cubes

3.

Peel the shallot and chop finely. Rinse cilantro, shake dry and chop the leaves. Rinse bell peppers, remove seeds, remove the white ribs and cut into small cubes. Cut olives into slices.

4.

Mix chile pepper, tomatoes, bell peppers, shallot and olives with the oil and season with pepper.

5.

Place fish in an oiled baking dish and spread the salsa on top. Cover the dish with aluminum foil and bake in a preheated oven (180°C/approximately 350°F) for 25 minutes. Garnish with cilantro leaves and lime wedges. Serve with tortillas, if desired.

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