Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 175.4
  Total Fat 3.0 g
      Saturated Fat 0.8 g
      Polyunsaturated Fat 0.9 g
      Monounsaturated Fat 0.7 g
  Cholesterol 82.5 mg
  Sodium 545.0 mg
  Potassium 18.0 mg
  Total Carbohydrate 4.2 g
      Dietary Fiber 0.1 g
      Sugars 3.0 g
  Protein 32.6 g
  Vitamin A 0.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 1.0 %
  Vitamin C 0.9 %
  Vitamin D 0.0 %
  Vitamin E 0.0 %
  Calcium 0.5 %
  Copper 0.6 %
  Folate 0.0 %
  Iron 2.8 %
  Magnesium 0.4 %
  Manganese 1.7 %
  Niacin 0.1 %
  Pantothenic Acid     0.1 %
  Phosphorus     0.3 %
  Riboflavin 0.1 %
  Selenium 0.4 %
  Thiamin 0.2 %
  Zinc 0.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Sweetly Succulent Talapia

View the full Sweetly Succulent Talapia Recipe & Instructions
Submitted by: BDC103

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Sweetly Succulent Talapia

147 calories of Fish Talapia Raw 5oz (1 serving = 4oz cooked ), (6 oz)

10 calories of Pure Wesson 100% Natural Canola Oil (1 tbsp (15mL)), (0.08 tbsp)

8 calories of Brown Sugar, (0.75 tsp unpacked)

5 calories of Kikkoman Soy Sauce, (0.50 tbsp)

2 calories of Garlic, (0.50 cloves)

2 calories of Balsamic Vinegar, (0.25 tbsp)

1 calories of Ginger Root, (0.50 tsp)


Nutrition & Calorie Comments  

Made and enjoyed tonight with extra sauce on the rice as suggested by others. Also used lite soy and only 2 TBL of brown sugar. Submitted by:
DJGOLFER
(2/16/13)
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I used Splenda Brown Sugar Blend and did not season the fish with salt, but that is the only difference and this meal was GREAT. My husband hoovered it up! Submitted by:
BABYSTEPZ
(9/9/12)
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This recipe was great. I added the tiniest pinch of salt and pan cooked it with cooking spray instead of broiling. I redunced the marinade and then put the fish back with the fire off to to glaze in the pan while the sauce was still hot and kind of stick. I will make this again. Submitted by:
ALLEYINHOUSTON
(11/9/11)
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