• low fat 1.89g 1.89%
  • low sat fat 0.54g 0.54%
  • low salt 68.94mg 0.7%
  • low sugar 1.04g 1.04%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Brush the snapper fillet with olive oil, drizzle with lime juice and sprinkle with black pepper.
  2. Place under a preheated grill or on a barbecue plate and cook until lightly browned, turning just once. Fish is cooked when flesh is opaque in thickest part but still juicy. Do not over cook.
  3. While fish is cooking, place the vinegar, shallots, Worcestershire sauce, and sugar in a small saucepan and bring to the boil, reduce heat and simmer gently for 1 minute.
  4. Add the raspberries and simmer for 30 seconds and then remove the pan from the heat. Allow to cool slightly.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
194.79g
100.00g
Energy (kJ)
713.59kJ
366.34kJ
Protein (g)
30.95g
15.89g
Total fat (g)
3.68g
1.89g
- Saturated fat (g)
1.06g
0.54g
- Polyunsaturated fat (g)
0.70g
0.36g
- Monounsaturated fat (g)
1.42g
0.73g
Cholesterol (mg)
91.50mg
46.97mg
Carbohydrate-available (g)
2.18g
1.12g
CarbohydrateSE (g)
2.18g
1.12g
- Sugars (g)
2.02g
1.04g
Water (g)
154.28g
79.21g
Dietary fibre (g)
1.82g
0.93g
Thiamin (mg)
0.19mg
0.10mg
Riboflavin (mg)
0.09mg
0.05mg
Niacin (mg)
8.19mg
4.20mg
Niacin equivalents (mg)
13.67mg
7.02mg
Vitamin C (mg)
12.63mg
6.48mg
Total folate (ug)
19.46ug
9.99ug
Total vitamin A equivalents (ug)
15.45ug
7.93ug
Retinol (ug)
7.50ug
3.85ug
Beta carotene equivalents (ug)
48.31ug
24.80ug
Sodium (mg)
134.30mg
68.94mg
Potassium (mg)
733.11mg
376.37mg
Magnesium (mg)
57.81mg
29.68mg
Calcium (mg)
47.02mg
24.14mg
Phosphorus (mg)
530.61mg
272.40mg
Iron (mg)
0.73mg
0.38mg
Zinc (mg)
1.21mg
0.62mg

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