Photo: K8
Estimated Nutrition (whole recipe, rough)
483
Calories
30g
Protein
28g
Fat
27g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1/4 cup olive oil
- 2 Spanish onions, peeled and thinly sliced
- 2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled
- 1 cup dry white wine
- 2 bay leaves
- 6 tablespoons unsalted butter
- Juice of 2 lemons
- 2 (4-pound) whole red snappers, cleaned, with head and tail intact
- 1 small tomato, sliced
- 2 ribs celery, halved crosswise
- Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving
- 1/2 cup coarsely chopped fresh cilantro
- 1 (12- by 18-inch or larger) roasting pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes