Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
236
Calories
22g
Protein
13g
Fat
6g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 8 two- to four-ounce thin fish fillets, such as flounder or sole
- 2 tablespoons soy sauce
- 1/4 cup fresh lime juice (about 3 limes)
- 4 garlic cloves, pressed or minced
- 1/4 cup chopped fresh basil
- 1 teaspoon grated fresh ginger root
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon freshly grated lime peel
Directions
1
1.Preheat the oven to 375º.
2
2.Rinse the fish fillets, pat dry, and set them aside.
3
3.In a medium bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime peel.
4
4.Lay the fillets, skin side up, on a cutting board or counter and spoon 1/8 of the filling onto on end of each fillet.
5
5.Roll up each fillet and place the rolls close together in a non-reactive baking dish.
6
6.Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork.
Recipe sourced from
fandom