Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1244
Calories
109g
Protein
42g
Fat
101g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 24 steamer clams, well scrubbed
- 24 mussels, well scrubbed and debearded
- 2 Tbs. cornstarch
- 24 large shrimp, peeled and deveined
- 2 Tbs. olive oil
- 2 tsp. minced fresh basil
- 2 tsp. snipped fresh chives
- 2 Tbs. unsalted butter, at room temperature
- 4 tsp. Hungarian hot paprika
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 lb. firm fish fillets such as weakfish,
- haddock, snapper or pompano, about 1/2 inch
- thick
- 2 large lemons, cut into wedges, for garnish
- Fresh parsley sprigs for garnish
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