RED SNAPPER SEVICHE WITH TANGERINE
Servings: 6
Prep time: 0:00:00
Bake/Cook time: 0:20:00
Calories: 176
Fat: 6 grams
Protein: 24 grams
Carbohydrates: 5 grams
Fiber: 0 grams
Net Carbs: 5 grams
Marinade:
1/2 cup freshly squeezed lime juice
1 tablespoon salt
1/2 cup freshly squeezed tangerine juice
1 jalapeno pepper, finely chopped
3 teaspoons finely chopped fresh oregano
3 shallots, thinly sliced
Fish:
1 1/2 pounds skinless red snapper fillet, cut into 1/4 inch
dice
2 tablespoons extra-virgin olive oil
1. In a glass or other nonreactive bowl, whisk together all
the marinade ingredients. Add the snapper and gently
toss. Cover and refrigerate for 1 hour. When ready to
serve, drizzle with olive oil.
In this recipe from chef Douglas Rodriguez, the acidity of a
tangerine and lime marinade cooks the red snapper. Be sure to
use a fish that weighs less than 2 poundsthe smaller the fish,
the more tender the meat.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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