Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
294
Calories
28g
Protein
16g
Fat
11g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- =
- Red snapper -- broiled
- Cucumber -- julienned
- Minced shallot
- DRESSING--
- Olive oil
- Lemon juice
- Rice vinegar
- Fresh ginger root -- grated
- Black pepper
- Minced cilantro
- =
Directions
1
Combine small pieces of broiled fresh red snapper with some jullienned cucumber and minced shallots.
2
Add a snappy dressing made of olive oil, lemon juice and rice vinegar, season with fresh grated ginger, black pepper and minced cilantro.
3
To Serve surround a serving with diced fresh mango and papaya tossed in the vinaigrette.
Recipe sourced from
fandom