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Ingredientes
- 1 x orange
- 1/3 x pineapple, cut into 1/2" pcs, about 3/4 c.
- 1 sm red or possibly green pepper, cut into 1/2" pcs, about 1/3 c.
- 1/4 c. plus 2 Tbsp. minced fresh cilantro, divided
- 1 Tbsp. vinegar, preferably champagne
- 3 tsp extra virgin olive oil, divided
- 8 dsh Tabasco, divided
- 1 Tbsp. chili pwdr
- 3/4 tsp salt, divided
- 4 x red snapper filets, about 6 ounces each
- 2/3 c. uncooked couscous
- 1/2 tsp grnd coriander
Direcciones
- Position oven rack about 4" from heat source; preheat broiler. Grate 1 tsp. zest from orange peel and cut orange segments into 1/2" pcs. In bowl combine orange pcs, pineapple, pepper pcs, 1/4 c. cilantro, vinegar, 1 tsp. oil, zest and 4 drops Tabasco; set aside. Coat rack set over broiler pan with cooking spray. In small bowl combine chili pwdr, 1/2 tsp. salt and remaining oil; brush proportionately over filets. Place filets, skin side down, on rack; broil till fish flakes easily with fork, 8-10 min. Meanwhile cook couscous with 1 c. water, coriander and remaining salt according to package directions. Fluff with fork; stir in remaining cilantro and remaining Tabasco.
- Serve immediately with fish and salsa. 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 383 | |
| Calories from Fat 61 | 16% |
| Total Fat 6.89g | 9% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 599mg | 25% |
| Potassium 1054mg | 30% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.96g | 3% |
| Protein 48.91g | 78% |
