A great dinner. A little expensive using sea bass but worth it I think.
Lightly dust the snapper fillets with the Cajun spice. Grill them for 2 to 3 minutes on each side, or until they are just done. On each of 4 individual serving plates place the linguini so that it covers 2/3 of the plate. Place a snapper fillet on the other part of the plate. Ladle the Veracruz Sauce over the the linguini and the snapper. Chef Thomas Tompkins: "If you love pasta and you love fish, then you will certainly love this dish. It's flavorful, healthy, and easy to make. Try to get a good kind of snapper. Don't use the Pacific red snapper, if possible. Any lean, flaky fish will work with this recipe, like sea bass or grouper." Source: Bayside 240 - Redondo Beach, California : "Southern California Beach Recipe" by Joan and Carl Stromquist : ISBN: 0-9622807-3-9
Great flavour. We used sea bass fillets which tasted great but almost double the price of other fish available.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 | ||
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Calories: 460 | ||
Calories from Fat: 44 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 141.2mg | 43 % | |
Sodium 118.7mg | 4 % | |
Potassium 1037.8mg | 27 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 46g | ||
Protein 54.2g | 77 % | |
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: 460
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