Corn Tortilla Crusted Mahi Mahi for Low FODMaP IBS Diet
In a mixing bowl, combine the peppers, corn, cilantro, cumin, lime juice, and olive oils together and set in refrigerator to keep cool
Preheat oven to 400°F
Grind the tortilla chips or place in ziploc bag and crush with rolling pin
Place ground chips in one bowl, egg in another, and 1/2 cup gluten free flour in another
Press one side of the fish in the flour first, then the egg and then in the crushed corn tortilla’s pressing firmly
Then, add some olive oil to a nonstick oven proof pan and heat over medium high
Once oil is hot, Add coated mahi mahi chip side down
Cook until the first side is golden brown
Then turn over, chip side up and place in oven to finish cooking
Serve with white rice and corn salsa
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 476 | ||
Calories from Fat: 200 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 99.7mg | 3 % | |
Potassium 475.1mg | 13 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 50.8g | ||
Protein 13.9g | 20 % | |
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: 476
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