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Suggest a better description1. Skin the fish fillets if it has not already been done. Cube into 3/4 to 1-inch pieces. Place in a non-metallic bowl. Pour the lime juice over. Roughly crush the allspice and peppercorns and add to the fish. Add the diced onion. Cover and allow to marinate, refrigerated, at least 6 hours. Stir from time to time. The fish will turn milky white and will flake easily with a fork. 2. Drain off the lime juice that hasnt been absorbed. Just before serving, peel and chop the avocado and add to the fish. Stir in the coriander, vinegar, olive oil, tomato, and chile. Season to taste with salt. 3. Serve well chilled in a lettuce-leaf lined bowl. LOPEZ Y GONZALEZ LEE ROAD, CLEVELAND HEIGHTS. WINE: RED RIOJA From the
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 73 | ||
Calories from Fat: 60 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 216mg | 6 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 1g | ||
Protein 1g | 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: 73
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