Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Snapper | 100g cooked | 128 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Citrus | not in our table | 0 |
| Sauce | 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
- =
- 4 small Genuine California Avocados, peeled
- 2 Tbsp mayonnaise
- 6 8-ounce) snapper fillets
- ½ Cup finely chopped pistachios or almonds
- ½ Cup Italian-seasoned breadcrumbs
- ¼ Cup grated Parmesan cheese
- ½ tsp ground red pepper
- Citrus Sauce
- =
Directions
Chop 1 avocado, and place in a food processor; add mayonnaise.
Process until smooth, stopping to scrape down sides.
Brush mixture over fillets.
Stir together pistachios and next 3 ingredients
Dredge fillets in mixture
Place on a lightly greased 15x10 inch jellyroll pan.
Bake at 450° for 12 to 14 minutes or until golden brown and fish flakes easily with a fork.
Keep warm.
Dice remaining 3 avocados and stir into Citrus Sauce.
Pour over fillets and serve immediately.