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Seared Mahi-Mahi (Or Tilapia) With Green Gazpacho Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6879
Energy (kCal)785.2667
Carbohydrates (g)4.7438
Total fats (g)75.8101
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper. | 2. Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes. | 3. Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english cucumber 1 1/2 cups chopped 100.8667 0.0 22.44 0.5667
    green onion 3/4 cup chopped 14.3775 3.0566 0.5165 0.2503
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    olive oil 5 1/2 tablespoons divided 656.37 0.0 0.0 74.25
    white balsamic vinegar 1 1/2 1/2 100.8667 0.0 22.44 0.5667
    serrano chilies 2 1/2 teaspoons chopped seeded 100.8667 0.0 22.44 0.5667
    mahi fillet 4 100.8667 0.0 22.44 0.5667
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    cherry tomato 6 ounces red grape red 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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