RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4956
| View Recipe |
|
|
| Recipe Name: |
Margarita Salmon - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Meat |
| Ethnicity: |
Spanish |
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: |
$6.74
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
0 |
| Comments: |
|
|
Ingredients:
1 Tablespoon tequila
|
Directions:
Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
Preheat broiler.
Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.
Serving size: 1 fillet and 1 cup pasta
CALORIES 520(30% from fat)
FAT 17.3g (sat 2.9g,mono 7.5g,poly 4.5g)
PROTEIN 42.2g
CHOLESTEROL 111mg
CALCIUM 23mg
SODIUM 381mg
FIBER 1.4g
IRON 0.7mg
CARBOHYDRATE 45.9g |
|
|
|
| Nutrition per Serving: |
| Calories: |
522 |
Total Carbs: |
45.4 |
Net Carbs: |
43.3 |
| Cholesterol: |
108.0 |
Fat: |
15.3 |
Protein: |
43.12 |
| Fiber: |
2.10 |
Sodium: |
368.97 |
|
|
|
