Photo: Markus Spiske
Spicy Snapper with Tomatoes and Olives
9 ingredients
Serves 4.
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Pickled jalapeños (
Estimated Nutrition (whole recipe, rough)
420
Calories
49g
Protein
16g
Fat
19g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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 yellow onion, sliced
- 4 snapper, rockfish or other firm white-fleshed fish fillets, about 1 1/2 lb. total, pin bones removed
- Salt, to taste
- 2 limes, halved
- 1 cup canned crushed tomatoes with juice
- 6 green olives, pitted and sliced
- 1 tsp. capers
- 1 Tbs. chopped pickled jalapeño chilies (see note above)
- 1 Tbs. coarsely chopped fresh cilantro (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes