Directions:
- Preheat an outdoor grill.
- First, season each fillet with salt and pepper. Then, brush the mayonnaise on the snapper fillets. In a food processor, combine the parsley, basil, and olive oil. Blend until it is thoroughly pureed. Then brush the parsley-basil puree on top of the mayonnaise layer. Finish by brushing a layer of the chili sauce on top of the paste.
- Place the brushed fillets on the grill, and grill the snapper for 10 to 15 minutes, or until the fish is completely cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.2 Kcal (1018 kJ) | ||
| Calories from fat | 191 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.22g | 33% | |
|---|---|---|---|
| Cholesterol | 31.72mg | 11% | |
| Sodium | 211.67mg | 9% | |
| Potassium | 257.97mg | 5% | |
| Total Carbs | 0.55g | 0% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 11.88g | 24% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 278.73 Kcal (1167 kJ) | ||
| Calories from fat | 218.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.32g | 33% | |
|---|---|---|---|
| Cholesterol | 36.35mg | 11% | |
| Sodium | 242.6mg | 9% | |
| Potassium | 295.66mg | 5% | |
| Total Carbs | 0.62g | 0% | |
| Sugars | 0.67g | 2% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 13.61g | 24% | |
| Vitamin C | 7.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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