Estimated Nutrition (whole recipe, rough)
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit Juice | 1/2 fruit (123g) | 52 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Fish | 1 tbsp (18ml) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swordfish | not in our table | 0 |
| Leaf | not in our table | 0 |
| Citrus | 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
- =
- FISH
- 1 1/2 lbs. fresh fish (tuna, swordfish, mahi mahi)
- 3 tbsp.fresh squeezed red grapefruit juice
- 3 tbsp. white wine
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. dried leaf oregano
- 1/2 tsp. sea salt
- 1/2 tsp. coarsely ground black pepper
- 1/3 cup olive oil
- 2 red grapefruit, sectioned for garnish
- 2 large mangos, peeled, pitted and sliced in 2 " wedges
- MANGO CITRUS SALSA
- 1 red grapefruit, peeled and sectioned
- 1 large mango, peeled, pitted and cubed
- 1 jalapeno pepper, seeded and minced
- 1 1/2 tsp. sugar
- 1/4 tsp. sea salt
- 1 cup diced green, red and yellow pepper
- 1 large orange, peeled and sectioned
- 1 medium tomato, diced
- 3 tbsp. chopped red onion
- 1 tbsp. chopped fresh cilantro
- =
Directions
Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2 - 3 tbsp. for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally. Prepare salsa by combining all salsa ingredients in medium bowl. Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once. Transfer to serving platter. Drain extra juice from salsa and spoon 1/2 cup salsa over each serving of fish. Garnish with grapefruit and mango slices.