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Suggest a better descriptionRinse the fish with water and lime juice, and pat dry. Then, score the fish on both sides with a sharp knife. Salt and pepper the fish inside and outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches until golden and crisp. Do not crowd the skillet. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture out over the fish. In the same skillet heat water, vinegar, and sugar and bring to a boil, then pour over the fish and onions. Let cool and refrigerate. Yield: 4 to 6 servings Per serving: 549 Calories (kcal); 2g Total Fat; (2% calories from fat); 14g Protein; 134g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1 Fruit; 0 Fat; 2 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# ING289 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (938g) | ||
Recipe Makes: 1 servings | ||
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Calories: 886 | ||
Calories from Fat: 263 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.6mg | 1 % | |
Potassium 735.6mg | 19 % | |
Total Carbohydrate 136.2g | 40 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 126.6g | ||
Protein 12.6g | 18 % | |
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: 886
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