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Red Snapper Veracruzana (Huachinango a La Veracruzana)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)164.3212
Energy (kCal)1777.5363
Carbohydrates (g)56.7121
Protein (g)31.64
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    garlic clove 3 100.8667 0.0 22.44 0.5667
    bay leaf 2 - - - -
    oregano 1 1/2 1/2 dried 3.975 1.0338 0.135 0.0642
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    salt pepper 100.8667 0.0 22.44 0.5667
    red snapper fillet 4 100.8667 0.0 22.44 0.5667
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    garlic clove 7 divided 100.8667 0.0 22.44 0.5667
    white onion 2 cups chopped 128.0 29.888 3.52 0.32
    tomato 2 1/4 chopped 90.4723 19.5521 4.4231 1.0052
    pimento olive 3/4 cup stuffed chopped 100.8667 0.0 22.44 0.5667
    caper 1/4 cup 7.912000000000001 1.6822 0.8118 0.2958
    bay leaf 6 - - - -
    oregano 1 1/2 1/2 crushed dried 3.975 1.0338 0.135 0.0642
    thyme 2 sprigs - - - -
    marjoram 2 sprigs - - - -
    salt - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    guajillo chilies 4 ounces 100.8667 0.0 22.44 0.5667

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



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