Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
552
Calories
31g
Protein
15g
Fat
80g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pounds of white fish
- 1 cup of lime juice
- 1 clove of crushed garlic
- 2 red peppers, diced
- 2 finely diced jalapeno peppers
- Salt and pepper to taste
- 1 large onion, finely chopped
- 2 stalks of celery, finely chopped
- Bunch of finely chopped cilantro
- 2 lettuce leaves per plate
- 12 to 16 corn on the cobs
- 3 or 4 sweet potatoes
- 6 to 8 lemons
- =
Directions
1
Wash and de-bone fish and cut in 1/2 inch chunks.
2
Season with lemon juice, garlic, salt and pepper.
3
Let it marinade for 1 hour.
4
Add onion, jalapeno and red pepper, celery and cilantro.
5
Marinade for 1 more hour.
6
Serve on lettuce and add two pieces of corn on the cob and sweet potatoes.
Recipe sourced from
fandom