Try this Tasso Cured Red Snapper recipe, or contribute your own.
Suggest a better descriptionIn a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin. This recipe yields 2 1/2 pounds of cured snapper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-19-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (1344g) | ||
Recipe Makes: 1 servings | ||
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Calories: 621 | ||
Calories from Fat: 124 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.3mg | 3 % | |
Potassium 3303.2mg | 87 % | |
Total Carbohydrate 135.7g | 40 % | |
Dietary Fiber 50.8g | 203 % | |
Sugars, other 85g | ||
Protein 28.3g | 40 % | |
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: 621
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