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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Skin and cut the fish into 1 inch pieces. Put into a glass bowl and pour the juice over it. Make sure the fish is completely covered as it will cook in the juice. Cover and refrigerate at least 8 hours, stirring occasionally. Drain the fish, reserving the juice. Add the onion, tomato, chili, and coriander to the fish and mix. Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces. Pour over the fish and mix. Serve on a bed of lettuce on individual plates. Garnish with corn. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white fish fillet	1	lb		403.4676	0.0	89.7602	2.2667
lime juice	3 -4			0.0	0.0	0.0	0.0
red onion	1		sliced	64.0	14.944	1.76	0.16
tomato	1		peeled seeded chopped	41.86	9.282	2.184	0.364
green chili pepper			chopped	-	-	-	-
coriander	2	tablespoons		0.46	0.0734	0.0426	0.0104
corn	1/4	cup		31.175	6.7788	1.1854	0.4894
tabasco sauce	1	dash		403.4676	0.0	89.7602	2.2667
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
lettuce	1		shredded	-	-	-	-
corn	1		cooked cooled cut	31.175	6.7788	1.1854	0.4894

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