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The Recipe Instructions |
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Ingredients
=== MARINADE ===
1/2 cup freshly-squeezed lime juice
1 tbsp salt
1/2 cup freshly-squeezed tangerine juice
1 jalapeño pepper, finely chopped
3 tsp finely-chopped fresh oregano
3 shallots, thinly sliced
=== FISH ===
1 1/2 lb skinless red snapper fillet, cut 1/4" dice
2 tbsp extra-virgin olive oil
Directions
In a glass or other nonreactive bowl, whisk together all the marinade
ingredients. Add the snapper and gently toss. Cover and refrigerate for 1
hour.
When ready to serve, drizzle with olive oil.
This recipe yields 6 servings.
Carbohydrates: 5.5 grams
Net Carbs: 5 grams
Fiber: 0.5 grams
Protein: 24 grams
Fat: 6 grams
Calories: 176
Description:
"In this recipe, the acidity of a tangerine and lime marinade "cooks"
the red snapper. Be sure to use a fish that weighs less than 2 pounds
-- the smaller the fish, the more tender the meat."
Source:
""The Great Ceviche Book" by Douglas Rodriguez"
S(Formatted for MC6):
"06-03-2003 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Ten Speed Press, 2003"
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Per Serving (excluding unknown items): 44 Calories; 5g Fat (90.0% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1066mg Sodium. Exchanges: 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: Douglas Rodriguez
Preparation Time: 0:00
Servings: 6
Diet Red Snapper Seviche With Tangerine Recipe brought to you by Diet Recipes To-Go
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