Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 lb red snapper, fillets
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 2 Tbsp. chopped fresh cilantro
- 1/2 x jalapeno chili, seeded, and, chopped salt, to taste Grilled Vegetable Salsa
- 1 x yellow bell pepper
- 1 x red onion
- 1 x ripe tomato
- 1 x jalapeno chili
- 1 Tbsp. extra virgin olive oil
- 1/4 c. fresh minced cilantro
- 3 Tbsp. red wine vinegar salt, to taste
Direcciones
- Combine the extra virgin olive oil, vinegar, cilantro, jalapeno and salt in a bowl and pour it over the fish. Let stand at room temperature for 30 min.
- Prepare Salsa.
- Place the fish on the grill and cook for 2-3 min each side.
- Grilled Vegetable Salsa:Place the yellow pepper on the grill and cook till charred. Transfer to bag and let sit for ten min.
- Place the onion, jalapenos and tomato on the grill and cook for about 4 min or possibly till the skin of the tomato begins to crack.
- Remove the charred skins from the peppers and remove the stems and seeds. Split the tomato in half and hold upside down and squeeze gently to remove some of the seeds. Coarsely chop the peppers, onions and tomato. Place in bowl and stir in oil, cilantro, vinegar and salt.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 228 | |
| Calories from Fat 78 | 34% |
| Total Fat 8.84g | 11% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 102mg | 4% |
| Potassium 713mg | 20% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.58g | 2% |
| Protein 31.48g | 50% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
