Photo: Louis Hansel
Lime-Spiked Seafood with Roasted Sweet Potatoes
10 ingredients
Makes 2 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
950
Calories
77g
Protein
48g
Fat
53g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large sweet potato (3/4 pound), peeled and sliced crosswise 1/2 inch thick
- 6 ounces salmon fillet or steak, skinned
- 6 ounces sea scallops, tough ligament removed from side of each if attached
- 3 tablespoons fresh lime juice, divided
- 2/3 cup thinly sliced red onion
- 1 tablespoon extra-virgin olive oil
- 1 celery rib, thinly sliced crosswise
- 1 fresh serrano chile, finely chopped, including seeds
- 1/2 cup heavy cream
- 1/2 cup coarsely chopped cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes