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Red Snapper With Corn Niblets Recipe
|Corn husk leaves||4|
|Red snapper||2 Pound (2 Whole, 1 Pound / 450 Gram Each)|
|Oil||15 Milliliter (1 Tablespoon)|
|Tomato sauce||125 Milliliter (1/2 Cup)|
|Corn niblets||60 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 1225 Calories from Fat 144
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 4.7 g23.5%
Trans Fat 0 g
Cholesterol 335.7 mg
Sodium 1108.7 mg46.2%
Total Carbohydrates 55 g18.5%
Dietary Fiber 13 g52.1%
Sugars 6.6 g
Protein 187 g373.8%
Vitamin A 13.3% Vitamin C 27.3%
Calcium 38.1% Iron 20.5%
*Based on a 2000 Calorie diet
– In a saucepan filled with salted boiling water, blanch corn husk leaves for 3 minutes.
– Baste fish with oil and broil for 3 minutes on each side. Meanwhile, broil corn husk leaves for 1 minute and set aside.
– In a saucepan, heat tomato sauce and mix in corn niblets.
– Place fish on corn husk leaves and coat with sauce.