Directions:
- In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
- Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags. Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
- Preheat the barbecue to 375°F/190°C.
- Oil the grill and cook the fish for 3-4 per side, or until lightly charred. Remove shark from grill and let rest 5 minutes.
- Slice the fish into thin strips. Serve in a pita with scallions, radish and Mint Recado.
- Mint Recado.
- Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor. Mix in salt, pepper and all spice. Use immediately.
- I think this would be good on salmon also.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.91 Kcal (1134 kJ) | ||
| Calories from fat | 93.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 16% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 1% | |
| Sodium | 1633.75mg | 68% | |
| Potassium | 156.72mg | 3% | |
| Total Carbs | 37.5g | 12% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 250.99 Kcal (1051 kJ) | ||
| Calories from fat | 87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 16% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 1% | |
| Sodium | 1513.62mg | 68% | |
| Potassium | 145.2mg | 3% | |
| Total Carbs | 34.74g | 12% | |
| Sugars | 1.52g | 7% | |
| Dietary Fiber | 2.28g | 10% | |
| Protein | 6.23g | 13% | |
| Vitamin C | 3mg | 5% | |
| Iron | 2.1mg | 13% | |
| Calcium | 70.5mg | 8% | |
* 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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