In a large nonreactive bowl combine first 10 ingredients and season to taste with salt and pepper. Cover bowl with plastic wrap and marinate at least 8 hours or overnight, stirring once or twice. To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and orange slices, slightly overlapping, on each plate. Using a slotted spoon mound fish in center of plate and spoon a little liquid over top of each serving. Yield: 6 to 8 servings Recipe by: TASTE SHOW #TS4603
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2691g)|
|Recipe Makes: 1|
|Calories from Fat: 458 (29%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 286.7mg||88 %|
|Sodium 807.3mg||28 %|
|Potassium 7260.7mg||191 %|
|Total Carbohydrate 87.5g||26 %|
|Dietary Fiber 25g||100 %|
|Sugars, other 62.5g|
|Protein 201.5g||288 %|
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: 1589
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