Photo: K8
Estimated Nutrition (whole recipe, rough)
356
Calories
29g
Protein
16g
Fat
21g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 ea . (2 lb ) whole red snapper, cleaned, fins removed and head and tail left intact
- Olive oil
- ½ bunch dill
- ½ bunch oregano
- ½ bunch flat-leaf parsley
- 2 sprigs rosemary
- ½ bunch thyme
- Several thin slices of red onion
- 6 cloves garlic , smashed
- Several thin slices of lemon
- Salt
- Black pepper
- ½ cup white wine
- 1 cup seafood stock
Directions
1
Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out.
2
Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern.
3
Combine seafood stock and white wine in a gallon size zip-top plastic bag. Insert fish, remove as much air as possible, and refrigerate for at least 30 minutes.
4
Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve.
Recipe sourced from
wikibooks