Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 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
- 2/3 tsp. salt
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. dry mustard
- 1/3 tsp. garlic powder
- 1/3 tsp. white pepper
- 1/3 tsp. ground cumin
- 1/3 tsp. dried basil
- 1/3 tsp. dried oregano
- 1 1/3 dash black pepper
- 1 1/3 dash dried thyme
- 4 talapia fillets
- vegetable cooking spray
Directions
Combine the seasonings mix ingredients in a small bowl.
Sprinkle each side of each fillet evenly with 1/2 teaspoon of this mixture.
Preheat a 10-inch skillet over high heat to 400°, about 5 minutes.
Spray the top side of each fillet evenly with vegetable cooking spray.
Place the fillets, two at a time (sprayed side down), in the skillet, reduce the heat to medium, and cook 2 minutes.
Turn the fillets over and cook until done, about 2 minutes more.
Remove the cooked fillets, wipe the skillet clean, bring the heat back to 400°, and repeat the process with the remaining fillets.
Category:Honduran Recipes
Category:Honduran Vegetarian