| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Starter | 4 | Servings | |
INGREDIENTS
| 2 | Parrotfish Fillets, or | |
| substitute Red | ||
| Snapper | ||
| 1 | Lime, zest | |
| 1 | Orange, zest | |
| 2 | Limes, juice | |
| 2 | Oranges, juice | |
| 1 | Glass Dry White Wine | |
| 2 | T | White Wine Vinegar |
| 150 | Olive Oil, or alternatively | |
| equal quantities of | ||
| olive oil and | ||
| walnut oil | ||
| 2 | Shallots, finely chopped | |
| 1 | t | Sea Salt |
| 1 | Clove Garlic, sliced | |
| 50 | g | Crab Meat per person |
| Mixed Salad Leaves | ||
| 1 | Sweet Potato, grated | |
| Olive Oil |
INSTRUCTIONS
Marinade Mix and marinade the two parrotfish for two hours. Serve with Crab Salad. Potato Garnish 3. Place a thin layer of potato with oil in a ring or small frying pan to make a cake. To Arrange 4. Place the potato on top of the salad and put the crab on top. Serve with two small fillets of marinated parrotfish and a little of the dressing. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 342
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: <1mg
Sodium: 391.9mg
Potassium: 955.6mg
Carbohydrates: 53.1g
Fiber: 2g
Sugar: 12.6g
Protein: 6.5g