Lime-Cured Snapper with Chilli, Avocado & Prawns
- Number of Servings: 4
Ingredients
400g skinnd & boned fresh snapperJuice of 6 limes1 ripe, firm avocado2 baby cos lettuces, leaves separated8 small tomatoes, quartered2 large mild red chillies, seeded & sliced1 bunch coriander leaves3 Tbsp extra virgin olive oil or avocado oilSalt & freshly ground black pepper400g raw prawns, shelled & deveinedOlive oil spray2 cloves garlic, crushedWarm flour tortillas or fresh bread to serve (not included in calorie count
Slice the snapper thinly and lay out on a flat dish. Pour the juice of 5 of the limes over. Cover and refrigerate for at least 3 hours and up to .
Cut the avocado in half, remove the stone and peel. Cut each half into 6 wedges and toss with the remaining lime juice.
Drain the snapper and arrange on a serving plagte with the avocado, cos lettuce, tomatoes, chillies and coriander. Drizzle with extra virgin olive oril or avocado oil, and season with salt and pepper to taste.
Heat a wok or frying pan to hot and lightly coat with olive oil spray. Stir-fry the prawns and garlic for about 2 minutes until cooked.
Tip the hot prawns over the salad. Serve with warmed torillas or bread.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Cut the avocado in half, remove the stone and peel. Cut each half into 6 wedges and toss with the remaining lime juice.
Drain the snapper and arrange on a serving plagte with the avocado, cos lettuce, tomatoes, chillies and coriander. Drizzle with extra virgin olive oril or avocado oil, and season with salt and pepper to taste.
Heat a wok or frying pan to hot and lightly coat with olive oil spray. Stir-fry the prawns and garlic for about 2 minutes until cooked.
Tip the hot prawns over the salad. Serve with warmed torillas or bread.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 418.1
- Total Fat: 20.2 g
- Cholesterol: 47.0 mg
- Sodium: 76.6 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 7.6 g
- Protein: 43.5 g
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