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Suggest a better description1. Cut the red snapper fillet into small pieces, 1 by 1". Soak in lemon juice for 6 hours. Pour 1/2 cup lemon juice off the fish. 2. Mix the fish and Marinade together and let sit overnight in refrigerator. Keep cold until served. Serve in individual cocktail glasses, marinade and all. Marinade instructions: Mix all ingredients together. WINE: Torres Gran Vinasol, reserva Green Label 1977. PABLOS ESPECIAL QUEEN ANNE HILL, SEATTLE (TIME DOESNT INCL. MARINATING) From the
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 48 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 90.6mg | 3 % | |
Potassium 322.4mg | 8 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 13.4g | ||
Protein 1.1g | 2 % | |
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: 48
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