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Pargo con Salsa de Perejil (Snapper in Parsley Sauce) Recipe

Pargo con Salsa de Perejil (Snapper in Parsley Sauce) Recipe

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Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

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Ingredients:

Serving

4 (6-oz) red snapper or other firm white fish fillets
cooking spray
2 cups fresh parsley leaves
1 cup chopped onion
1/2 cup clam juice
2 tbsp fresh lime juice
3/4 tsp salt
3 garlic cloves

Directions:

Preheat oven to 400°
Arrange the red snapper fillets in a 13 x 9-inch baking dish coated with cooking spray.
Place parsley and remaining ingredients in a blender or food processor; process until smooth. Pour sauce over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	74.89 Kcal (314 kJ)
Calories from fat	5.45 Kcal
		% Daily Value*
Total Fat	0.61g	1%
Cholesterol	10.48mg	3%
Sodium	582.33mg	24%
Potassium	387.73mg	8%
Total Carbs	10.08g	3%
Sugars	2.98g	12%
Dietary Fiber	1.75g	7%
Protein	7.69g	15%
Vitamin C	47.8mg	80%
Iron	1.8mg	10%
Calcium	67.5mg	7%

Amount Per 100 g
Calories	53.66 Kcal (225 kJ)
Calories from fat	3.91 Kcal
		% Daily Value*
Total Fat	0.43g	1%
Cholesterol	7.51mg	3%
Sodium	417.19mg	24%
Potassium	277.78mg	8%
Total Carbs	7.22g	3%
Sugars	2.14g	12%
Dietary Fiber	1.25g	7%
Protein	5.51g	15%
Vitamin C	34.2mg	80%
Iron	1.3mg	10%
Calcium	48.4mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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