Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
271
Calories
27g
Protein
16g
Fat
6g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 pounds snapper with skin intact
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lime juice
- 2 thyme sprigs
- ⅛ teaspoon dry mustard
- =
Directions
1
Season fish with salt and pepper then place in a large dish.
2
Combine oil, lime juice, thyme and dry mustard then pour over the fish.
3
Cover and refrigerate for 1 hour turning once.
4
Prepare a charcoal grill.
5
When the coals burn with a dusty glow lightly oil the grill.
6
Arrange the fillets skin side down on the grill and cook for 3 minutes.
7
Turn and cook for 3 minutes on the second side.
8
Serve with sauce.
Recipe sourced from
fandom