Red Snapper with Tomato-pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 24.32 g | (25 %) | ||
| Fat | 30.71 g | (26 %) | ||
| Carbohydrates | 8.69 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.55 g | (9 %) |
| Vitamin A | 237.12 mg | (29,640 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.26 mg | (44 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 5.78 mg | (48 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 37.31 μg | (12 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 2.98 μg | (99 %) | ||
| Vitamin C | 76.25 mg | (80 %) | ||
| Potassium | 886.97 mg | (22 %) | ||
| Calcium | 67.04 mg | (7 %) | ||
| Magnesium | 54.88 mg | (18 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 4.47 g | |||
| Cholesterol | 39.95 mg |
Ingredients
- 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)
Preparation steps
Rinse fish and pat dry, then season with salt, pepper and lime juice to taste.
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
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.
Mix chile pepper, tomatoes, bell peppers, shallot and olives with the oil and season with pepper.
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.
