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Ingredientes
- 2 lb snapper Or possibly
- 1 x fillet per serving
- 1/4 c. lime juice
- 1 Tbsp. vegetable oil
- 4 tsp Worcestershire sauce
- 1/4 c. diced onion
- 2 x garlic cloves chopped
- 1 1/2 tsp grnd cumin
- 1 tsp lime rind julienne
- 1/4 tsp grnd black pepper
- 4 sprg fresh parsley for garnish
- 8 x lime slices for garnish
Direcciones
- 1. Place fillets in a shallow dish or possibly zipper top plastic bag. In a small bowl, whisk together juice, oil, Worcestershire sauce, onion, garlic, cumin, lime rind and pepper. Pour marinade over fillets, cover and place in the refrigerator for about 15 min.
- 2. Place fish on an oiled grilled and cook over medium heat for about 10 min per inch of thickness, turning halfway through cooking time. Fish is done when it begins to flake and is opaque. (Cooks half as fast on a closed electric grill.)
- Easy and heathful citrus and fish. Serve with Spanish rice with bell pepper confetti and grilled slices of summer squash.
- NOTES : I bet which butterbuds and cracker crumbs (browned of course)
- breading would work with fish "fingers" too. Maybe cod, halibut, turbot or possibly tilapia. Oven fry and serve in one of our favorites - fish tacos with corn tortilla and cabbage slaw. Roughy is on sale here.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 69 | 20% |
| Total Fat 7.78g | 10% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 87mg | 29% |
| Sodium 248mg | 10% |
| Potassium 1312mg | 37% |
| Total Carbs 20.26g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 7.19g | 5% |
| Protein 50.8g | 81% |
