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Snapper Veracruz

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.2206
Energy (kCal)884.2407
Carbohydrates (g)19.4203
Total fats (g)69.3119
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat extra virgin olive oil in large pan or saute pan. | 2. Saute fish until golden brown. | 3. Turn fish, add garlic, jalapeno, onion, olives and tomatoes. | 4. Saute for 2 minutes and deglaze with sherry. | 5. Add tomato juice and simmer for an additional 2 minutes. | 6. Add lime juice, fresh cilantro and salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red snapper fillet 8 ounces scored 201.7333 0.0 44.88 1.1333
    olive oil 5 tablespoons 596.7 0.0 0.0 67.5
    garlic 3 cloves 13.41 2.9754 0.5724 0.045
    jalapeno 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    red onion 1/2 sliced 32.0 7.472 0.88 0.08
    spanish olive 1/4 cup sliced 201.7333 0.0 44.88 1.1333
    tomato 1/2 cup diced 13.41 2.898 0.6556 0.149
    sherry 4 tablespoons 201.7333 0.0 44.88 1.1333
    tomato juice 1/2 cup 20.655 4.289 1.0327 0.3524
    cilantro 4 tablespoons chopped 0.92 0.1468 0.0852 0.0208
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    salt pepper 201.7333 0.0 44.88 1.1333

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



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