| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Mexican | Dujour12 | 1 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 4 | 7 oz red snapper fillets | |
| s kinless and | ||
| Boneless | ||
| Salt | ||
| Corn chili, See recipe | ||
| Grapefruit margarita sauce | ||
| recipe | ||
| Follows), Follows | ||
| Mexican salad, recipe | ||
| follows | ||
| 4 | Lime wedges, for garnish | |
| Cilantro sprigs, for | ||
| garnish |
INSTRUCTIONS
Recipe by: CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Preheat oven to 450 degrees. Heat oil in a heavy-bottomed oven-proof skille heat. Season fish fillets with salt. Sear fillets, skin-side up, until gold fillets and roast in oven for about 4 minutes or until fish is opaque and j 1/2 cup of Corn Chili into center of a warmed dinner plate. Top with fish. top. Serve immediately, garnished with lime wedges and cilantro. Yield: 4 servings Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2637
Calories From Fat: 809
Total Fat: 90.1g
Cholesterol: 514.7mg
Sodium: 4898.3mg
Potassium: 2360.1mg
Carbohydrates: 315.5g
Fiber: 5.1g
Sugar: 2.9g
Protein: 134.9g