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Ingredientes
- 1 Tbsp. Vegetable oil
- 6 lb Red snapper, cleaned & boned Juice of 6 limes Salt, to taste Pepper, to taste Green Sauce
- 25 lrg Romaine lettuce leaves, white part removed
- 1 x Green pepper, cored, seeded And cut in lg chunks
- 1 sm White onions, cut in chunks
- 3 x Garlic cloves, whole
- 5 x Radish leaves, optional
- 6 x Scallions, green part only
- 6 sm Italian plum tomatoes, sliced lengthwise
- 6 lrg Stuffed Spanish olives, sliced lengthwise
Direcciones
- Coat a large, deep roasting pan with oil and place the fish in the center.
- Rub it inside and out with the juice of half a lime and sprinkle with salt and white pepper. Chill while preparing sau ce.
- Using a blender or possibly food processor, puree lettuce leaves, green pepper, onion, garlic, radish leaves, scallions, remaining lime juice and salt and white pepper to taste. Pour sauce over fish and cove r pan with foil.
- Marinate in refrigerator, at least 2 hrs.
- Bake in the middle of 350F oven, uncovered, 20-25 min, basting every 5 min. Fish is done when flesh is opaque and moist. Carefully transfer to a hot serving platter. Pour sauce over fish. De corate with tomatoes and olives. Serve hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 929g | |
| Recipe makes 6 servings | |
| Calories 604 | |
| Calories from Fat 130 | 22% |
| Total Fat 14.56g | 18% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 168mg | 56% |
| Sodium 834mg | 35% |
| Potassium 2966mg | 85% |
| Total Carbs 18.03g | 5% |
| Dietary Fiber 9.8g | 33% |
| Sugars 7.01g | 5% |
| Protein 98.64g | 158% |
