Custom Culinary - Be true to the food
SEARCH RECIPES

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations

Collections

Keyword


+ ONE RECIPE IDEAS

BRAND CATEGORY

Pan Roasted Red Snapper with Harissa

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 8.2 oz (232 g )
Amounts Per Serving
Calories 290
Calories from Fat 100
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g  
Cholesterol 85mg 28%
Sodium 340mg 14%
Potassium 730mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 38g  
 
Vitamin A 4% Vitamin C 20%
Calcium 10% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 8.2 oz

Ingredients

Amount Ingredients
Harissa Yogurt:
1 1/2 cups Plain Greek Yogurt
1/2 cup Custom Culinary® Gold Label Harissa
Lemon Herb Beurre Blanc:
2 cups Custom Culinary® Gold Label Beurre Blanc Sauce
3 Tbsp. Fresh Thyme, Chopped
Red Snapper Fish:
6 oz. Red Snapper, Boneless, Skinless Fillet
2 Tbsp. Panko Crumbs

Recommended Products: 9663 Gold Label Beurre Blanc Sauce, 9678 Gold Label Harissa

Directions

  1. Harissa Yogurt: Blend yogurt and Gold Label Harissa. Cover and refrigerate until needed.
  2. Lemon Herb Beurre Blanc: Blend warm Gold Label Beurre Blanc with fresh thyme; can be prepared in advance. Refrigerate until needed.
  3. Evenly coat top of fish fillet with Harissa Yogurt mixture.
  4. Top with an even coat of panko crumbs.
  5. Bake in 350°F oven for 10-12 minutes to desired temperature.
  6. Serve fish on Lemon Herb Beurre Blanc.

Chef's Tips

Substitute any fresh available fin fish, pork or chicken medallions. Serve fish alongside 3 oz. wild rice and whole grain medley and 3 oz. grilled vegetable ratatouille (diced eggplant, zucchini, yellow squash, garlic, fresh tomatoes, and basil).

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



Comments (0)

Post a Comment

First Name

Last Name

Email

Organization

Comment

In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.