Pan-Seared Red Snapper on Corn Chili And Grapefruit
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INGREDIENTS
- Mexican salad; (recipe
- Salt
- Follows)
- 2 tb Vegetable oil
- 4 7 oz red snapper fillets; ,
- Grapefruit margarita sauce;
- 4 Lime wedges; , for garnish
- Corn chili; (See recipe)
- Boneless
- Cilantro sprigs; , for
INSTRUCTIONS
Recipe by: CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Preheat oven to 450 degrees. Heat oil in a heavy-bottomed oven-proof skille heat. Season fish fillets with salt. Sear fillets, skin-side up, until gold fillets and roast in oven for about 4 minutes or until fish is opaque and j 1/2 cup of Corn Chili into center of a warmed dinner plate. Top with fish. top. Serve immediately, garnished with lime wedges and cilantro. Yield: 4 servings
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (90g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 240 | ||
| Calories from Fat: 172 (72%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.1g | 25 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 11.7g | ||
| Polyunsanturated Fat 5.3g | ||
| Cholesterol 41.2mg | 13 % | |
| Sodium 46.3mg | 2 % | |
| Potassium 186.1mg | 5 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 16.4g | 23 % | |
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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. |
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Calories per serving: 240
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