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Seared Swordfish With Artichoke and Olive (Tetsuya)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)1082.7458
Energy (kCal)9592.3663
Carbohydrates (g)3.9623
Protein (g)1.7869
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)
    swordfish fillet 200 -280 0.0 0.0 0.0 0.0
    grapeseed oil 1/2 teaspoon 19.89 0.0 0.0 2.25
    artichoke 2 - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    salt 1/2 teaspoon - - - -
    wakame 4 pieces seaweed - - - -
    soy sauce 1 teaspoon 2.8089999999999997 0.2613 0.4314 0.0302
    mirin 1 teaspoon 0.0 0.0 0.0 0.0
    olive oil 80 9547.2 0.0 0.0 1080.0
    black olive paste 1 1/2 1/2 0.0 0.0 0.0 0.0
    garlic clove 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    chicken stock 2 tablespoons 10.8 1.0590000000000002 0.7559999999999999 0.36
    arugula 4 -6 0.0 0.0 0.0 0.0
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    spring onion 1 tablespoon 1.92 0.4404 0.1098 0.0114
    tomato 2 tablespoons peeled diced 5.175 1.1475 0.27 0.045

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



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