Try this Snapper with Coconut Served With Mint Riata recipe, or contribute your own.
Suggest a better descriptionTo make the riata:Place the yoghurt in bowl, add cucumber, mint and honey, mix together. Refigerate until ready for use. Run finger over the snapper fillets and remove any bones or fins. Whisk eggs, milk and seasoning until light and fluffy. Place flour in flat dish, egg mix in bowl and coconut and crumbs in another and arrange in that order. Begin crumbing by dipping fillets in flour, covering both sides and shaking off exces, followed by egg mix, carefully draining excess, then gently press into shredded coconut on both sides. Lay fillet on absorbent paper and crumb the rest of the fish. In skillet or frying pan heat a little oil to medium hot and gently fry fish until golden brown on both sides, approx one minute on each side. Serve with crispy green and mint riata. Per serving: 279 Calories (kcal); 5g Total Fat; (18% calories from fat); 53g Protein; 2g Carbohydrate; 96mg Cholesterol; 173mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 4 servings | ||
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Calories: 143 | ||
Calories from Fat: 121 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 93.1mg | 29 % | |
Sodium 70.7mg | 2 % | |
Potassium 72mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.2g | ||
Protein 4.4g | 6 % | |
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: 143
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