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Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)503.8079
Energy (kCal)4833.1655
Carbohydrates (g)447.5003
Total fats (g)104.8405
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 475 degrees F. | 2. Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. | 3. Boil for 15 minutes. | 4. Remove the bay leaves and epazote. | 5. Blend in blender until smooth. | 6. Pour over fish, cover with banana leaf and bake for 15 minutes. | 7. Serve with White Rice and Vegetables. | 8. In a saucepot, heat oil. | 9. Add the onion and garlic. | 10. Once onion is caramelized, add rice and toast until aromatic. | 11. Add chicken stock, vegetables, salt, and pepper. | 12. Cover and simmer until cooked, about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    guajillo chilies 5 2017.3379 0.0 448.801 11.3334
    pasilla chile 5 2017.3379 0.0 448.801 11.3334
    ancho chilies 5 2017.3379 0.0 448.801 11.3334
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic 5 cloves chopped 22.35 4.959 0.9540000000000001 0.075
    tomato 6 stemmed chopped 372.4138 82.5787 19.4303 3.2384
    epazote leaf 5 2017.3379 0.0 448.801 11.3334
    bay leaf 4 - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    apple cider vinegar 1/2 cup 2017.3379 0.0 448.801 11.3334
    red snapper fillet 1 2017.3379 0.0 448.801 11.3334
    plantain leaf 2 2017.3379 0.0 448.801 11.3334
    salt pepper 2017.3379 0.0 448.801 11.3334
    corn oil 3 ounces 765.4363 0.0 0.0 85.0485
    onion 4 teaspoons chopped 64.0 14.944 1.76 0.16
    garlic 3 cloves chopped 22.35 4.959 0.9540000000000001 0.075
    white rice 2 cups 1350.5 295.815 26.381 2.4419999999999997
    corn kernel 1 cup cut 184.71 36.4767 5.1042 2.0022
    chayote 1 cut - - - -
    carrot 1 cut 52.48 12.2624 1.1904 0.3072
    chicken stock 1 quart - - - -
    salt pepper 2017.3379 0.0 448.801 11.3334

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



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