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Assaduras De Peixe (Portuguese Fish Kabobs)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4208
Energy (kCal)51.896
Carbohydrates (g)1.8871
Total fats (g)0.2965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients for the vinha de alhos in a non-reactive bowl. Place the haddock fillets in a large ziploc bag or non-reactive container. Pour the vinha de alhos over the fish and marinate in the refrigerator overnight. | 2. Drain the fish, saving the marinade. Cut the haddock into long strips about 1 inch wide. Thread strips on skewers in an s-pattern. | 3. Preheat grill. Meanwhile, bring reserved marinade to a boil in a saucepan to prevent cross-contamination while using it as a baste. Grill fish skewers 4 inches from heat for about 15 minutes, turning often and basting with the boiled vinha de alhos. Fish is done when it flakes easily and is golden brown. Serve in grilled Portuguese rolls or New England style hotdog buns. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 4 crushed 0.0 0.0 0.0 0.0
    red pepper flake 1 teaspoon crushed 0.0 0.0 0.0 0.0
    paprika 1 teaspoon smoked 6.486000000000001 1.2418 0.3252 0.2965
    salt 1 tablespoon - - - -
    wine vinegar 1 cup 45.41 0.6453 0.0956 0.0
    water 2 cups 0.0 0.0 0.0 0.0
    bay leaf 2 crushed - - - -
    haddock fillet 4 -5 0.0 0.0 0.0 0.0

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



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