Spicy Red Snapper With Mango Salsa Recipe

Summary

CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Red snapper1 Pound, pitted and chopped
 Lime juice1 Tablespoon
 Water1 Tablespoon
 Paprika1 Teaspoon
 Salt1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Mango salsa2 Cup (32 tbs)
 Lime1 Medium, cut into wedges

Nutrition Facts

Serving size: Complete recipe

Calories 720 Calories from Fat 8

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 167.8 mg

Sodium 2190.6 mg91.3%

Total Carbohydrates 74 g24.5%

Dietary Fiber 12.6 g50.4%

Sugars 37.8 g

Protein 90 g180.5%

Vitamin A 53.4% Vitamin C 28.4%

Calcium 21.7% Iron 18.5%

*Based on a 2000 Calorie diet

Directions

1 Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness offish. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish.
2 Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450° oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness.)
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