Lime-Cured Snapper with Chilli, Avocado & Prawns
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Lime-Cured Snapper with Chilli, Avocado & Prawns calories by ingredient
Introduction
From Cuisine***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Cuisine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 4
Ingredients
-
400g skinnd & boned fresh snapper
Juice of 6 limes
1 ripe, firm avocado
2 baby cos lettuces, leaves separated
8 small tomatoes, quartered
2 large mild red chillies, seeded & sliced
1 bunch coriander leaves
3 Tbsp extra virgin olive oil or avocado oil
Salt & freshly ground black pepper
400g raw prawns, shelled & deveined
Olive oil spray
2 cloves garlic, crushed
Warm flour tortillas or fresh bread to serve (not included in calorie count
Directions
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.