Citrus Poached Snapper with Black Bean Salad, Sandra Lee
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 338.1
- Total Fat: 4.1 g
- Cholesterol: 54.5 mg
- Sodium: 1,156.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 9.0 g
- Protein: 39.2 g
View full nutritional breakdown of Citrus Poached Snapper with Black Bean Salad, Sandra Lee calories by ingredient
Introduction
Sandra Lee, Food Network, shares a menu that will fill you up but won't weigh you down.1 cup of commercial Veg Broth has 940 mg sodium. I make my own which has no added sodium. Therefore not counted in the nutrition ingredients. This is already a high sodium recipe. I made several modifications to lower the sodium. Sandra Lee, Food Network, shares a menu that will fill you up but won't weigh you down.
1 cup of commercial Veg Broth has 940 mg sodium. I make my own which has no added sodium. Therefore not counted in the nutrition ingredients. This is already a high sodium recipe. I made several modifications to lower the sodium.
Number of Servings: 4
Ingredients
-
1 cup vegetable broth/homemade sodium free
1 orange, zested
1 tablespoon minced garlic
1 small onion, sliced
1 packet Baja Citrus Marinade (recommended: McCormick)
4 (4-ounce) red snapper fillets
For the bean salad:
2 c. black beans, made from dry, no added salt
3/4 cup prepared pico de gallo
1/2 cup diced tri-peppers
2 tablespoons Dole Light Caesar dressing
2 tablespoons freshly chopped cilantro leaves
Directions
Day before, prep dried black beans for recipe.
In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
Carefully remove the snapper from skillet.
For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.
In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
Carefully remove the snapper from skillet.
For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.