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red snapper veracruz

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)543.761
Energy (kCal)3030.4274
Carbohydrates (g)29.999
Total fats (g)68.5881
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. using your hands crush the tomatoes. | 2. add olive oil to skillet, saute onions and garlic until softened. | 3. add tomatoes and spices and simmer until thickened, about 10-15 minutes. | 4. add olives, raisins, capers and simmer 10 minutes more. | 5. preheat oven to 425. | 6. in a glass baking dish spoon sauce over bottom. | 7. add snapper fillets and top with remaining sauce. | 8. bake uncovered for 20 minutes. | 9. remove, garnish with almonds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic 3 cloves chopped 13.41 2.9754 0.5724 0.045
    bay leaf 3 - - - -
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284
    green olive 1/4 cup chopped 2420.8055 0.0 538.5612 13.6
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    red snapper fillet 6 2420.8055 0.0 538.5612 13.6
    almond slivered - - - -

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



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