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| Recipe: Baked Red Snapper |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1-1/2 Lbs. red snapper fillets
- 1 Tbs. olive oil
- 1 lemon, thinly sliced
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| Cooking Directions: |
Preheat oven to 400° F. Arrange snapper fillets in the bottom of a lightly oiled baking pan. Drizzle with oil and season with salt and pepper to taste. Arrange lemon slices over fish and bake 10-12 minutes, or until fish flakes easily. |
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| Per Serving:
calories 208, fat 5.4g, calories from fat 23%, protein 35.2g, cholesterol 62.9mg, dietary fiber 0.8g
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| Nutrients |
Exchanges |
| Calories |
208 |
Milk Exchanges |
0.0 |
| Protein |
35.2g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
2.5g |
Fruit Exchanges |
0.2 |
| Dietary Fiber |
0.8g |
Bread Exchanges |
0.0 |
| Sugar |
0.7g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
5.4g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.1g |
Very Lean Meat/Protein Exchanges |
5.1 |
| Mono-unsaturated Fat |
2.9g |
Fat Exchanges |
0.7 |
| Poly-unsaturated Fat |
1.4g |
| % Calories from Fat |
23% |
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| Cholesterol |
62.9mg |
| Sodium |
109.4mg |
| Vitamins |
Minerals |
| Vitamin A |
51.8IU |
Calcium |
61.5mg |
| Thiamin (B1) |
0.9mg |
Copper |
0.6mg |
| Riboflavin (B2) |
0.6mg |
Iron |
0.5mg |
| Niacin (B3) |
0.5mg |
Magnesium |
56.6mg |
| Vitamin B6 |
0.9mg |
Manganese |
0.3mg |
| Vitamin B12 |
5.1mcg |
Phosphorus |
341.2mg |
| Vitamin C |
17.2mg |
Potassium |
746.9mg |
| Vitamin E |
2.0IU |
Selenium |
68.3mcg |
| Folate |
11.4mcg |
Sodium |
109.4mg |
| Pantothenic Acid |
1.3mg |
Zinc |
0.8mg |
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