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Mexican Snapper

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  Snapper fillets 2 Pound
  Olive oil 2 Cup (32 tbs) (For Deep Frying)
  Batter 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Vinegar 1 Cup (16 tbs)
  Mustard 4 Tablespoon
  Onion 1 , sliced
  Sweet gherkins 2 Tablespoon
  Black olives 1 Tablespoon
  Green olives 1 Tablespoon
  Capers 1 Tablespoon
  Lemon 1
  Parsley 2 Tablespoon

Cut the fillets into 1 inch (2 1/2 cm) cubes and coat the fish in the batter and fry in olive oil.
Let drain and cool.
Mix wine, olive oil and vinegar, dash of mustard, salt and pepper, sliced onion rings, gherkins (about 4 slices), olives, capers and juice of 1 lemon.
Cover the fish and let stand in this marinade for about 2 hours at room temperature before serving serve cold with either tartare, egg or mayonnaise sauce.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2336 Calories from Fat 692

% Daily Value*

Total Fat 79 g121.9%

Saturated Fat 9.5 g47.7%

Trans Fat 0 g

Cholesterol 335.7 mg111.9%

Sodium 1014.1 mg42.3%

Total Carbohydrates 140 g46.6%

Dietary Fiber 15.3 g61.2%

Sugars 28.2 g

Protein 209 g418.1%

Vitamin A 69.8% Vitamin C 185.9%

Calcium 80.9% Iron 61.9%

*Based on a 2000 Calorie diet

Mexican Snapper Recipe