Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 1/4 cup vegetable oil
- 1 lb Spanish onion, peel, slice
- 1/2 cup fresh garlic, peel, mince
- 1 lb red peppers, wash, de-seed, slice
- 1 lb green pepper, wash, de-seed, slice
- 6 lb tomato, diced (#10cn)
- salt to taste
- black pepper to taste
- 2 bunches fresh basil
- 1/2 cup oregano, dried
- chopped parsley to garnish
- 50 medium flounder fillets
Direcciones
- Heat oil in roasting pan. Add onions, garlic, red and green peppers, and cook until tender and onions are translucent.
- Add tomatoes and season with salt and black pepper to taste.
- Add oregano and basil. Cook for approximately 10 minutes.
- Pan-up fish in hotel pans and season with salt, pepper, oregano, and garlic powder. Nappe fish with tomato basil sauce, then place pans in 325 degree oven for approximately 30 minutes, or until fish can be flaked with a fork.
- Garnish pans with parsley.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 50 servings | |
| Calories 177 | |
| Calories from Fat 29 | 16% |
| Total Fat 3.23g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 78mg | 26% |
| Sodium 136mg | 6% |
| Potassium 759mg | 22% |
| Total Carbs 4.2g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.17g | 1% |
| Protein 31.5g | 50% |
