RecipeDB

Cooking in progress....

Red Snapper Loins With Plantain Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.8498
Energy (kCal)3061.0832
Carbohydrates (g)490.1381
Total fats (g)94.982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. FOR FISH. | 2. Boil plantains with peel still on. | 3. Once cooked, peel and process them in blender together with butter and cream. | 4. Prepare snapper loins for filling, by pounding them to flatten somewhat, seasoning them all over with salt, pepper and lime juice to taste. | 5. Spread the plantain puree on one of the loins and top it with another loin. | 6. Once they are all filled and topped, wrap in foil and cook in the sauce for 15 minutes. | 7. FOR SAUCE. | 8. In heated oil, sautee onion. Once onion is golden transluscent, add the skinned and seeded tomato. When cooked, strain the sauce and return to heat to simmer. | 9. On another pot, boil the orange juice until reduced to half its original quantity. | 10. Once reduced, add the tomato sauce, add the white wine and the cream, and simmer for 5 more minutes. | 11. Season with salt and pepper to taste and check consistency of sauce. If it's too thin add a teaspoon of cornstarch diluted in a little white wine and cook for another 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red snapper 8 deboned 201.7333 0.0 44.88 1.1333
    plantain 3 655.14 171.2493 6.981 1.9869
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    dairy cream 2 tablespoons 201.7333 0.0 44.88 1.1333
    lime 1 - - - -
    salt pepper 201.7333 0.0 44.88 1.1333
    aluminum foil 201.7333 0.0 44.88 1.1333
    cooking oil 2 tablespoons - - - -
    onion 1/2 diced 22.0 5.1370000000000005 0.605 0.055
    tomato 1 diced 40.2099 8.6898 1.9658 0.4468
    white wine 3/4 cup - - - -
    dairy cream 1 cup 201.7333 0.0 44.88 1.1333
    orange juice 10 1116.0 257.92 17.36 4.96
    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.



    Similar Recipes by Processes Similar Recipes by Category Composition