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Red Snapper and Summer Vegetables Baked in Foil on a Salad

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)3.3426
Energy (kCal)312.0248
Carbohydrates (g)40.7968
Protein (g)39.0193
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 cup diced 21.08 3.8564 1.5004 0.3968
    squash 1 cup diced 24.13 4.9276 1.2827 0.3429
    rom tomato 1 cup diced 100.8667 0.0 22.44 0.5667
    red onion 1 cup diced - - - -
    olive 1/4 cup salad - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    italian seasoning 1 tablespoon 100.8667 0.0 22.44 0.5667
    heavy duty aluminum foil 4 pieces 100.8667 0.0 22.44 0.5667
    emeril essence 4 teaspoons 100.8667 0.0 22.44 0.5667
    red snapper fillet 4 100.8667 0.0 22.44 0.5667
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    extra virgin olive oil 6 tablespoons 100.8667 0.0 22.44 0.5667
    extra virgin olive oil 1/3 cup 100.8667 0.0 22.44 0.5667
    frisee 4 ounces 100.8667 0.0 22.44 0.5667
    baby spinach 8 ounces 52.1631 8.2327 6.4864 0.8845
    endive 1 sliced 87.21 17.1855 6.4125 1.026
    shallot 1 tablespoon minced 7.2 1.68 0.25 0.01
    sherry wine vinegar 3 tablespoons 100.8667 0.0 22.44 0.5667
    dijon mustard 1 tablespoon 100.8667 0.0 22.44 0.5667
    salt black pepper ground 100.8667 0.0 22.44 0.5667

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



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