Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut, garnish with lime wedges. Yield: 4 appetizer portions SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2181 From: Dave Drum Date: 07-11-97 Cooking Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 4|
|Calories from Fat: 177 (18%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 50.4mg||16 %|
|Sodium 223.8mg||8 %|
|Potassium 1221mg||32 %|
|Total Carbohydrate 177.1g||52 %|
|Dietary Fiber 26.6g||106 %|
|Sugars, other 150.5g|
|Protein 39g||56 %|
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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: 1003
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