Try this Baked Onaga W/pancetta and Herbs recipe, or contribute your own.
Suggest a better descriptionClean and remove scales from snapper. Cut parchment paper large enough to wrap fish. Place fish on oiled paper, season with salt and pepper. Place sliced pancetta and vegetable julienne on fish. Drizzle wine and olive oil over fish, place herb sprigs on fish and close parchment paper by folder ends. Bake at 400F unti done. Serve snapper in paper. Yield 4 Typed in MMFormat by cjhartlin@msn.com Source The Westin Way Food & Wine Chef Tylun Pang, The Westin Kauai, Hawaii Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 10 | ||
Calories from Fat: 8 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 6.3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 10
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