Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes Recipe

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Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes
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Ingredients
12
Count
Nutrition
128
Calories
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Ingredients:

Directions:

  1. Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
  2. Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
  3. Preheat oven to 275°F.
  4. In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
  5. While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
  6. Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
  7. Garnish plates with lime wedges and serve remaining glaze on the side.
  8. Each serving, without fish skin, about 390 calories and 4 grams fat (9% of calories from fat). Nutritional analysis provided by Gourmet
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 128.29 Kcal (537 kJ)
Calories from fat 38.6 Kcal
% Daily Value*
Total Fat 4.29g 7%
Cholesterol 12.94mg 4%
Sodium 396.46mg 17%
Potassium 509.35mg 11%
Total Carbs 13.51g 5%
Sugars 5.3g 21%
Dietary Fiber 2.76g 11%
Protein 10.14g 20%
Vitamin C 75.1mg 125%
Vitamin A 1mg 35%
Iron 16.7mg 93%
Calcium 120.5mg 12%
Amount Per 100 g
Calories 61.69 Kcal (258 kJ)
Calories from fat 18.56 Kcal
% Daily Value*
Total Fat 2.06g 7%
Cholesterol 6.22mg 4%
Sodium 190.63mg 17%
Potassium 244.91mg 11%
Total Carbs 6.5g 5%
Sugars 2.55g 21%
Dietary Fiber 1.33g 11%
Protein 4.88g 20%
Vitamin C 36.1mg 125%
Vitamin A 0.5mg 35%
Iron 8mg 93%
Calcium 57.9mg 12%

* 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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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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