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Red Snapper With Thai Cucumber Relish

Diet.Chef's picture
  Seasoned rice wine vinegar 1 Cup (16 tbs)
  Sugar 3⁄4 Teaspoon
  Cucumber 1 Large, peeled, halved lengthwise, seeded, and thinly sliced
  Red onion 1 , thinly sliced
  Canola oil 1 Tablespoon
  Red snapper fillets 24 Ounce (4 Fillets, 6 Ounces Each)
  Salt 1⁄2 Teaspoon
  Crushed red pepper 3⁄4 Teaspoon
  Cilantro leaves 1⁄2 Cup (8 tbs)

Combine the vinegar and sugar in a medium bowl.
Add the cucumber and onion and toss to coat; let stand at room temperature.
Heat the oil in a large non-stick skillet over medium-high heat.
Sprinkle the fish with salt and crushed red pepper and add to the skillet.
Cover and cook, turning once, until the fish is just opaque in the center, about 8 minutes.
Drain the cucumber relish, discard the excess vinegar, and toss the relish with the cilantro.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 929 Calories from Fat 219

% Daily Value*

Total Fat 25 g37.7%

Saturated Fat 3.2 g15.8%

Trans Fat 0.1 g

Cholesterol 251.8 mg83.9%

Sodium 1414.3 mg58.9%

Total Carbohydrates 27 g9.1%

Dietary Fiber 4.5 g17.9%

Sugars 18.4 g

Protein 143 g286.1%

Vitamin A 31.8% Vitamin C 49.7%

Calcium 29.9% Iron 12.3%

*Based on a 2000 Calorie diet

Red Snapper With Thai Cucumber Relish Recipe