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Snapper in Haitian Court-Bouillon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.467
Energy (kCal)714.1068
Carbohydrates (g)22.2909
Total fats (g)3.7685
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the first 4 ingredients in a small bowl (ending with ground black pepper) Sprinkle fish evenly with thyme mixture. | 2. Place broth and next 4 ingredients (through habanero) in a large sauté pan over medium-high heat; bring to a boil. | 3. Cover, reduce heat, and simmer 10 minutes. Discard onion and habanero. | 4. Add fish; cover and simmer 10 minutes or until fish flakes easily with a fork. Carefully remove fish from the pan; keep warm. | 5. Add bell pepper and remaining ingredients to cooking liquid in pan; cover and cook 5 minutes or until vegetables are tender. | 6. Top fish with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    thyme 1 1/2 1/2 chopped 1.212 0.2934 0.0667 0.0202
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    snapper fillet 24 ounces 605.2 0.0 134.64 3.4
    chicken broth 1 cup reduced sodium - - - -
    clam juice 1/2 cup 26.5733 6.062 0.3322 0.1107
    garlic clove 2 crushed 605.2 0.0 134.64 3.4
    yellow onion 1 quartered - - - -
    habanero pepper 1/2 - 1 seeded 605.2 0.0 134.64 3.4
    red bell pepper 1 1/2 cups sliced 605.2 0.0 134.64 3.4
    red onion 3/4 cup sliced 48.0 11.208 1.32 0.12
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    honey 1 tablespoon - - - -

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



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