Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges

Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges might be a good recipe to expand your main course recipe box. One serving contains 595 calories, 42g of protein, and 15g of fat. This recipe serves 4. For $4.39 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up sweet potatoes, sea salt, lime zest, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes approximately 45 minutes. 1842 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Grilled Chili-Lime Sweet Potato Wedges, Kale Sweet Potato Salad with Quinoan and Creamy Chili Lime Dressing, and Sweet Potato Wedges with Lime Mayo.

Servings: 4

 

Ingredients:

2 teaspoons chili flakes

2 eggs

1/2 cup flat-leaf parsley leaves, finely chopped

1 teaspoon ground cumin

Mayonnaise and lime wedges, to serve

1 tablespoon finely grated lime zest

2 tablespoons extra-virgin olive oil

Cracked black pepper

2 cups quinoa flakes

1 teaspoon sea salt, plus more for sprinkling

4 (5 1/4-ounce) snapper fillets

1 1/2 pounds sweet potatoes, cut into wedges

Equipment:

oven

bowl

baking sheet

whisk

frying pan

Cooking instruction summary:

Preparation Preheat oven to 425F. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden. Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine. Place the eggs in a bowl and whisk to combine. Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 23 minutes on each side or until golden and cooked through. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.

 

Step by step:


1. Preheat oven to 425F.

2. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine.

3. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden.

4. Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine.

5. Place the eggs in a bowl and whisk to combine.

6. Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 23 minutes on each side or until golden and cooked through.

7. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges.


Nutrition Information:

Quickview
593k Calories
42g Protein
14g Total Fat
70g Carbs
68% Health Score
Limit These
Calories
593k
30%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
70g
23%

  Sugar
10g
12%

Cholesterol
136mg
46%

Sodium
826mg
36%

Get Enough Of These
Protein
42g
85%

Vitamin A
25344IU
507%

Vitamin K
131µg
125%

Vitamin D
15µg
104%

Selenium
64µg
93%

Vitamin B2
1mg
88%

Vitamin B12
4µg
78%

Phosphorus
698mg
70%

Vitamin B6
1mg
51%

Potassium
1298mg
37%

Fiber
8g
35%

Vitamin B5
2mg
29%

Iron
4mg
27%

Manganese
0.52mg
26%

Magnesium
100mg
25%

Vitamin E
3mg
24%

Vitamin C
17mg
21%

Copper
0.34mg
17%

Vitamin B1
0.22mg
15%

Calcium
130mg
13%

Folate
48µg
12%

Zinc
1mg
10%

Vitamin B3
1mg
8%

covered percent of daily need
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