RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1302
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| Recipe Name: |
Corn-Fried Snapper with Spicy Pineapple Salsa |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Teaspoon pepper, cayenne
7 Teaspoons oil, olive
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Directions:
In a shallow bowl, combine the cornmeal, parsley (if using), cumin, ½ teaspoon of the salt, and the cayenne. In another shallow bowl, lightly beat the egg white. Dip the fish in the egg white and then in the cornmeal mixture.
In a large nonstick skillet, warm 2 tablespoons of the oil with the butter over medium-high heat until the butter is melted. Add the fish and cook until it just flakes when tested with a fork and is golden brown on both sides, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the tomato, jalapeño, mint, pineapple, limejuice, lime zest (if using), and the remaining 1 teaspoon oil and 1/4 teaspoon salt.
Serve the fish topped with the pineapple salsa. |
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| Nutrition per Serving: |
| Calories: |
212 |
Total Carbs: |
25.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
10.6 |
Protein: |
5.47 |
| Fiber: |
2.38 |
Sodium: |
481.74 |
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