Fish Salpicon

You can never have too many main course recipes, so give Fish Salpicon a try. This recipe makes 2 servings with 528 calories, 51g of protein, and 19g of fat each. For $5.9 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 19 people were glad they tried this recipe. This recipe from Food52 requires salt and pepper, scallions, wondra flour, and limes. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 95%, this dish is great. Salpicon, Salpicón, and Salpicon are very similar to this recipe.

Servings: 2

 

Ingredients:

1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped

Large handful cilantro leaves, roughly chopped

Corn tortillas or chips

2 limes

Salt and pepper

2 scallions, white and green parts, thinly sliced

1/2 lb tilapia (2 fillets)

1/2 pound tilapia (2 fillets)

Vegetable oil

1/2 cup Wondra

Equipment:

whisk

frying pan

cutting board

knife

bowl

Cooking instruction summary:

Put the Wondra in a shallow dish and season generously with salt and pepper. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess. Heat a large saut pan over medium heat and add a thin film of oil. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife. In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary. Serve in a pretty bowl with the tortillas and chips, and avocado if you like.

 

Step by step:


1. Put the Wondra in a shallow dish and season generously with salt and pepper.

2. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess.

3. Heat a large saut pan over medium heat and add a thin film of oil.

4. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes.

5. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife.

6. In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary.

7. Serve in a pretty bowl with the tortillas and chips, and avocado if you like.


Nutrition Information:

Quickview
528k Calories
51g Protein
18g Total Fat
44g Carbs
65% Health Score
Limit These
Calories
528k
26%

Fat
18g
29%

  Saturated Fat
12g
81%

Carbohydrates
44g
15%

  Sugar
2g
3%

Cholesterol
113mg
38%

Sodium
328mg
14%

Get Enough Of These
Protein
51g
102%

Selenium
96µg
138%

Vitamin C
54mg
66%

Vitamin B12
3µg
60%

Vitamin B3
11mg
57%

Phosphorus
493mg
49%

Vitamin D
7µg
47%

Vitamin K
36µg
35%

Vitamin B6
0.58mg
29%

Folate
114µg
29%

Potassium
909mg
26%

Magnesium
91mg
23%

Vitamin B1
0.31mg
21%

Fiber
5g
21%

Iron
3mg
19%

Vitamin B2
0.3mg
18%

Copper
0.29mg
15%

Vitamin B5
1mg
13%

Vitamin E
1mg
13%

Manganese
0.24mg
12%

Zinc
1mg
8%

Vitamin A
401IU
8%

Calcium
78mg
8%

covered percent of daily need
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