Try this Citrus Marinated Shark with Jicama Orange Salad recipe, or contribute your own.
Suggest a better description* Note: See the "Jicama Orange Salad" and "Bayou Blast - {Emerils Creole Seasoning}" recipes which are included in this collection. In a mixing bowl, whisk all the ingredients together except for the shark and olive oil. Season with salt and pepper. Place the fish in a glass casserole dish. Pour the marinate over the shark and refrigerate for 24 hours. Remove the fish from the marinade. Heat the olive oil in a saute pan. Sear the shark for two minutes on each side. Remove from the pan and slice. Mound the salad in the center of the plate. Arrange the shark around the salad. Garnish with fresh cilantro and Bayou Blast. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2354 broadcast 06-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 2 servings | ||
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Calories: 114 | ||
Calories from Fat: 31 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 103mg | 3 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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