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Receta Pan-Seared Red Snapper with Fennel, Grape Tomatoes, and Capers
Raciónes: 2
Ingredientes
- Extra virgin olive oil
- 4 6-ounce red snapper filets (tilapia, grouper, or mahi mahi can be substituted)
- Salt and pepper
- 1 fennel bulb, thinly sliced
- 2 large shallots, thinly sliced
- 2 cloves garlic, minced
- 1 pint grape tomatoes, halved
- 1/2 cup good quality white wine
- Pinch of red pepper flakes
- 2 tablespoons capers
- Fennel fronds, for garnish
View Full Recipe at Southern Boy Dishes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 2 servings | |
| Calories 421 | |
| Calories from Fat 43 | 10% |
| Total Fat 4.82g | 6% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 520mg | 22% |
| Potassium 1840mg | 53% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.54g | 0% |
| Protein 71.23g | 114% |
