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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (315g) Recipe makes 4 servings |
||
| Calories 214 | ||
| Calories from Fat 16 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 134mg | 5% | |
| Potassium 1181mg | 33% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 1.9g | ||
| Protein 42.3g | 84% | |
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Fish With Herbs and Lime
By: dicentra
May 1, 2006
This is from the Moosewood cookbook. I made this with red snapper and didn’t alter the recipe at all. It is really easy to make and very yummy! Caribbean flavors. Serve with a black bean salad and rice pilaf. Eat it the day it is made.
SERVES 4
Ingredients
- 4 cod fish fillets or red snapper fillets (firm fish fillets)
- 1/4 cup lime juice
- 4 garlic cloves, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped scallion
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 cup diced fresh tomato
Directions
1
Preheat oven to 375.2
In a medium bowl, mix the lime juice, garlic, parsley, scallions, rosemary, thyme, paprika and tomatoes. Place the fillets in an unoiled baking dish and spread the topping over the fish.3
Cover tightly with foil and bake for about 25 minutes, until the fish flakes easily with a fork.
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Featured Reviews for This Recipe
From: Chef #272954
On Jan 7, 2008
That was worst tasting thing I have experienced in a while. I expected a fresh taste, but it was extremely bitter. The recipe is not salvageable. The only thing I changed was to use fresh rosemary instead of dried. Yuck!!
From: NcMysteryShopper
On Jun 1, 2006
Great fish dish! Super quick and super easy. Make sure you measure your parsley, I eyed mine and it was way too much. I used fresh thyme instead of dried. Thanks dicooks!
From: kiwidutch
On Jul 14, 2006
I used ZeeWolf (now... what's THAT called in English??? Sorry I have no idea) I used fresh self grown window-pot rosemary, thyme and parsley and popped it under a very hot grill for about 12 minutes. It was perfectly cooked and yummy. Please see my rating system: I have given 4 stars becuase I expected the lime to be stronger (I adore lime) next time maybe some lime zest into the mix. Thanks !
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