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Spring Mackerel With Sour Grapes and Saffron Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3069
Energy (kCal)658.682
Carbohydrates (g)38.7512
Total fats (g)55.2687
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish. | 2. Dry roast the saffron threads until they barely darken (don't let them burn). | 3. Crush the saffron and add it to the marinating salsa in the bowl. | 4. Mix in the olive oil and the grapes. | 5. Now for the fish -- rinse and clean the fish. | 6. Salt both sides and the cavity. | 7. Dredge through the cornmeal, making sure to get a thorough coating. | 8. Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact. | 9. Plate the fish, with the salsa along the side or passed separately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mackerel better 4 gutted - - - -
    salt 2 teaspoons - - - -
    cornmeal 1/4 cup 110.41 23.4514 2.4766 1.0949
    frying oil pork lard 3 tablespoons - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 2 skinned chopped - - - -
    red pepper 1 seeded chopped 1.25 0.2753 0.0584 0.0138
    wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    salt 1/4 teaspoon - - - -
    saffron thread 1/2 teaspoon - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    grape 1 tablespoon cut seeded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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