Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
506
Calories
32g
Protein
17g
Fat
62g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- =
- 3 tablespoons achoite paste
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon chopped fresh oregano leaves
- 3 jalapenos, seeded and chopped
- 1 lemon, grated and juiced
- 2 tablespoons olive oil
- 1 3 to 4 pound snapper (scaled, gills removed and scored on both sides)
- 1 package banana leaves
- 4 to 5 plum tomatoes, sliced thin
- 1 large white onion, sliced thin
- 6 to 8 tomatillos or green tomatoes, sliced thin
- 1 bunch scallions, cut into 2 inch pieces
- 1 red bell pepper, julienned
- 1 bunch fresh mint leaves
- Salt
- =
Directions
1
Preheat oven to 500 degrees. Puree first seven ingredients in blender.
2
Rub fish on both sides with marinade. Place fish in center of two banana leaves.
3
Put tomatoes, onion, tomatillos, scallions, pepper and mint in bowl.
4
Toss, salt to taste.
Recipe sourced from
fandom