Fish cooked with a thin spiced coating.
This is a classic Louisiana method of cooking with a spicy coating, which can be used for poultry, meat or fish. At the end of cooking, the coating should begin to char and blacken slightly at the edges.
paper towels | |||
1 tbsp | paprika | 9 g | |
1/2 tsp | dried oregano | 0.4 g | |
1/2 tsp | cayenne pepper | 2 g | |
1/2 tsp | sugar | 2 g | |
1/4 tsp | salt | 1 g | |
1/2 tsp | ground pepper | 1 g | |
1 tbsp | cornmeal (polenta) [optional] | 8 g | |
2 | tilapia fillets, or turbot fillets | 360 g | |
4 tsp | canola oil | 20 mL | |
1 clove | garlic, for pan-frying | ||
1/2 | lemons, cut into wedges | 60 g |
These fish fillets can be cooked either in a pan on the stovetop or using an outdoor grill.
per 1 serving (170 g)
Amount % Daily Value |
Calories 230 |
Fat 7 g 10 % |
Saturated
1.6 g
8 % |
Cholesterol 80 mg |
Sodium 350 mg 15 % |
Carbohydrate 6 g 2 % |
Fibre 3 g 10 % |
Sugars 2 g |
Net Carbs 3 g |
Protein 38 g |
Vitamin A 28 % |
Vitamin C 21 % |
Calcium 4 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 4 ½ |
Fats | ½ |
Other Foods | 0 |