18 Ingredients
  • 6 red snapper fillets (about 2 pounds total), skin removed
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 8 large shallots (about 10 ounces), sliced into thin rings
  • 2 dried bay leaves
  • 3 peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips
  • 2/3 cup sherry vinegar
  • 1 cup dry white wine
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed black peppercorns
  • 2 whole cloves
  • 1 head bibb lettuce
  • 1 head red-leaf lettuce
  • 1/2 cup loosely packed fresh tarragon
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 1 cup loosely packed watercress
  • 1 pound young string beans, or haricots verts, stems removed
Nutrition
517
26% daily value
6 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

33% 22

Saturated

16% 3

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

9% 26

Carbs (net)

- 19

Fiber

27% 7

Sugars

- 13

Sugars, added

- 0

Protein

100% 50

Cholesterol

27% 81

Sodium

55% 1328

Calcium

23% 235

Magnesium

34% 136

Potassium

48% 1684

Iron

25% 5

Zinc

11% 2

Phosphorus

78% 545

Vitamin A

42% 380

Vitamin C

108% 65

Thiamin (B1)

21% 0

Riboflavin (B2)

14% 0

Niacin (B3)

11% 2

Vitamin B6

68% 1

Folate equivalent (total)

32% 126

Folate (food)

- 126

Folic acid

- 0

Vitamin B12

109% 7

Vitamin D

6% 22

Vitamin E

27% 5

Vitamin K

277% 222
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