Pan Roasted Onaga (Red Snapper) with Charred Sugarloaf Pineapple, Hawaiian Hearts of Palm and Kafir Lime Jus

Pan Roasted Onaga (Red Snapper) with Charred Sugarloaf Pineapple, Hawaiian Hearts of Palm and Kafir Lime Jus
16 Ingredients
  • 1 (3-pound Onaga) or Red Snapper, scaled, filleted, and bones reserved
  • 2 tablespoons peanut oil, plus 1 tablespoon
  • Salt and pepper
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1-ounce ginger, peeled and cut into julienne
  • 3 Kafir lime leaves
  • 1 1/2 cups water
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon soy sauce
  • 1 pineapple, peeled and cored
  • 8 ounces canned hearts of palm
  • 2 green onions, cut into 2-inch bias
  • 2 tablespoons cilantro, leaves only
  • 1-ounce Thai basil, leaves removed and stems reserved
Nutrition
1504
75% daily value
4 servings
                                       
                                            high-​protein, high-​fiber, low-​carb, dairy-​free
     

Fat

43% 28

Saturated

27% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 9

Carbs

13% 40

Carbs (net)

- 33

Fiber

28% 7

Sugars

- 24

Sugars, added

- 0

Protein

522% 261

Cholesterol

154% 463

Sodium

164% 3937

Calcium

52% 523

Magnesium

120% 482

Potassium

166% 5794

Iron

33% 6

Zinc

38% 6

Phosphorus

366% 2562

Vitamin A

56% 502

Vitamin C

229% 138

Thiamin (B1)

53% 1

Riboflavin (B2)

11% 0

Niacin (B3)

27% 5

Vitamin B6

268% 5

Folate equivalent (total)

37% 147

Folate (food)

- 147

Folic acid

- 0

Vitamin B12

625% 38

Vitamin D

32% 127

Vitamin E

70% 14

Vitamin K

80% 64
Comments
 
×