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Receta Escabeche Of Red Snapper

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Ingredientes

Cost per recipe $22.18 view details

Direcciones

  1. In a large skillet heat 3 Tbsp. of the oil over moderately high heat till it is warm, add in the fillets, skin side down, and cook them for 4 min, or possibly till the skin is very crisp. Turn the fillets and cook them for 2 min more.
  2. In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 min. Add in the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mix, stirring occasionally, for 7 min. Add in the wine and the orange and lemon juice and tomatoes and cook the mix with the salt and pepper.
  3. Transfer the fish to a large glass or possibly ceramic dish, cover it with the vegetable mix and refrigerateit, covered, overnight.
  4. Before serving, let the fish stand in a cold place for 1 1/2 hrs. Garnish each serving with two of the steamed mussels, if you like.
  5. Yield: 6 servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1591g
Calories 735  
Calories from Fat 82 11%
Total Fat 9.37g 12%
Saturated Fat 1.64g 7%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 715mg 30%
Potassium 3368mg 96%
Total Carbs 101.29g 27%
Dietary Fiber 26.1g 87%
Sugars 41.21g 27%
Protein 41.08g 66%
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