Pickled Red Snapper with Eggplant and Melon recipes

Pickled Red Snapper with Eggplant and Melon recipes
13 Ingredients
  • 1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup)
  • 1 fresh thai chile, halved lengthwise and seeded
  • 1 bay leaf
  • 1/2 teaspoon teaspoon coriander seeds, crushed
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 cup sugar
  • coarse salt
  • 1 cup white-wine vinegar
  • 1 cup water
  • 1 pound small italian eggplant, stemmed and cut crosswise into 1/4-inch-thick slices
  • canola oil
  • 1 1/2 pounds red snapper fillets, skinned
  • 1/2 honeydew melon (about 2 pounds) seeded, rind removed, and cut into 1/4-inch-thick slices
Nutrition
435
22% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

18% 12

Saturated

6% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 4

Carbs

15% 44

Carbs (net)

- 39

Fiber

19% 5

Sugars

- 38

Sugars, added

- 25

Protein

74% 37

Cholesterol

21% 63

Sodium

6% 135

Calcium

9% 86

Magnesium

21% 90

Potassium

27% 1283

Iron

8% 1

Zinc

10% 1

Phosphorus

56% 391

Vitamin A

7% 65

Vitamin C

45% 40

Thiamin (B1)

15% 0

Riboflavin (B2)

6% 0

Niacin (B3)

12% 2

Vitamin B6

72% 1

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

213% 5

Vitamin D

4627% 694

Vitamin E

25% 4

Vitamin K

13% 15

Sugar alcohols

- 0

Water

- 458
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