Directions:
- Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.
- Heat 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook for 3 minutes on each side or until done.
- Combine remaining 1 teaspoon olive oil, tomato, clam juice, peas, 2 tablespoons mint, juice, and oregano in pan; bring to a boil. Reduce heat, and simmer for 2 minutes. Spoon about 1/4 cup broth mixture into each of 4 bowls, and top each serving with 1 fillet. Garnish with the remaining 2 tablespoons mint.
- Sustainable Choice: At the seafood counter, look for Hawaiian gray snapper or Northwest Hawaiian ruby snapper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.26 Kcal (629 kJ) | ||
| Calories from fat | 53.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 3% | |
| Sodium | 469.65mg | 20% | |
| Potassium | 385.69mg | 8% | |
| Total Carbs | 14.49g | 5% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 8.23g | 16% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 112.8mg | 627% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.24 Kcal (353 kJ) | ||
| Calories from fat | 30.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 9% | |
|---|---|---|---|
| Cholesterol | 5.88mg | 3% | |
| Sodium | 263.3mg | 20% | |
| Potassium | 216.23mg | 8% | |
| Total Carbs | 8.13g | 5% | |
| Sugars | 1.96g | 14% | |
| Dietary Fiber | 2.06g | 15% | |
| Protein | 4.62g | 16% | |
| Vitamin C | 9.6mg | 28% | |
| Vitamin A | 0.7mg | 44% | |
| Iron | 63.2mg | 627% | |
| Calcium | 27.3mg | 5% | |
* 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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