Try this Parrotfish Marinated with Citrus Served With Crab Salad recipe, or contribute your own.
Suggest a better descriptionMarinade 1. Mix and marinade the two parrotfish for two hours. 2. Serve with Crab Salad. Potato Garnish 3. Place a thin layer of potato with oil in a ring or small frying pan to make a cake. To Arrange 4. Place the potato on top of the salad and put the crab on top. Serve with two small fillets of marinated parrotfish and a little of the dressing. NOTES : Chef:Paul Heathcote
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 servings | ||
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Calories: 72 | ||
Calories from Fat: 62 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 454mg | 16 % | |
Potassium 121.7mg | 3 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.9g | ||
Protein 0.8g | 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: 72
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