Photo: Irene Kredenets
Estimated Nutrition (whole recipe, rough)
297
Calories
3g
Protein
15g
Fat
43g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | 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
- 2 cups (1 lb) fresh, ripe Summerwhite California peaches, pitted and sliced
- ¼ cup minced scallions
- ½ cup cilantro, chopped
- jalapeno chilis, seeded, deveined and minced (to taste)
- superfine sugar (to taste)
- salt and pepper (to taste)
- ¼ cup fresh lime juice
- ½ t five-spice powder
- 2 Tbsp. safflower oil
- 4 (1½ lbs) Chilean sea bass steaks, 6 oz each, skinned and boned
- cilantro sprigs (for garnish)
- lime wedges (for garnish)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom