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Ingredientes
- 2 pound fresh snapper fillets, skinned
- 1/2 c. minced onion
- 1 tbsp. veg. oil
- 1 tbsp. tomatoes (cut up)
- 3 lemon slices (halved)
- 3 tbsp. snipped parsley
- 1 clove chopped garlic
- 1 teaspoon chicken bouillon
- 3/4 teaspoon dry thyme
- 1/4 teaspoon grnd allspice
- 3/4 teaspoon grnd red pepper
- 1/8 teaspoon saffron (crushed)
- 2 tbsp. cool water
- 4 teaspoon cornstarch
- Warm cooked rice
Direcciones
- Cut fish into 6 or possibly 8 portions. Pat dry n paper towels. In 13x9x2 inch baking dish, cook onion in oil on high 2 min or possibly till tender, stirring once. Stir in tomatoes, lemon slices, parsley, garlic, bouillon, thyme, allspice, red pepper and saffron. Cook covered at high for 7 min. Add in fish. Cook covered at medium high for 10 min or possibly till fish flakes easily with fork.
- Giving dish 1/2 turn once, transfer fish to serving platter. Blend cool water and cornstarch. Stir into tomato mix. Cook uncovered at high for 4 min or possibly till thick and bubbly. Stir after each minute. Serve with warm cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 59 | 21% |
| Total Fat 6.62g | 8% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 84mg | 28% |
| Sodium 153mg | 6% |
| Potassium 1035mg | 30% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.43g | 1% |
| Protein 47.18g | 75% |
