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Fish En Escabeche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.4967
Energy (kCal)493.1408
Carbohydrates (g)24.0216
Total fats (g)2.9381
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. | 2. Heat to boiling; reduce heat. | 3. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. | 4. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. | 5. Stir in fish carefully. | 6. Cover and refrigerate 2 day, carefully stirring occasionally. | 7. Just before serving, gently stir in tomato and avocado; drain. | 8. Serve fish mixture on saltine crackers or tortilla chips, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    haddock fillet 1 1 cut 403.4676 0.0 89.7602 2.2667
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    lime juice 1/3 cup 20.1667 6.7921 0.3388 0.0565
    green olive 1/4 cup 403.4676 0.0 89.7602 2.2667
    cilantro 1 tablespoon snipped 0.23 0.0367 0.0213 0.0052
    oregano 1 teaspoon snipped 2.65 0.6892 0.09 0.0428
    salt 3/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    green olive 12 stuffed 403.4676 0.0 89.7602 2.2667
    jalapeno chile 2 403.4676 0.0 89.7602 2.2667
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    garlic 1 clove chopped 4.47 0.9918 0.1908 0.015
    tomato 1 cup seeded chopped 26.82 5.7961 1.3112 0.298
    avocado 1 peeled chopped - - - -

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



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