Try this Grilled Kipper with Carrot And Onion Pickle recipe, or contribute your own.
Suggest a better description1 Preheat the grill. In a small pan melt the butter with the chilli powder and curry powder. 2 Heat a griddle pan and cook the kippers with the melted curry butter and lemon juice for 1-2 minutes. ut under the gri l for 2-3 minutes. 3 When cooked, remove the bone by pulling the tail up. Keep the flesh in whole pieces. In the meantime, make the pickle. Heat 1 tblsp oil in a medium pan. Cook the carrots and onion for 1-2 minutes. 4 Add the white wine, wine vinegar, lemon juice and turmeric and cook for 5-6 minutes. Add the coriander and remaining olive oil, and cook for a minute. 5 Spoon the pickle between two bowls and place the pieces of kipper on top and serve. Per serving: 453 Calories (kcal); 41g Total Fat; (78% calories from fat); 3g Protein; 22g Carbohydrate; 55mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 2 servings | ||
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Calories: 256 | ||
Calories from Fat: 233 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 160.6mg | 6 % | |
Potassium 163.3mg | 4 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 5.2g | ||
Protein 1.3g | 2 % | |
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: 256
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