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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1978 kcal 99 %
- Fat 118 g 181 %
- Saturated 20 g 101 %
- Carbs 27 g 9 %
- Fiber 6 g 26 %
- Protein 210 g 420 %
- Cholesterol 510 mg 170 %
- Sodium 3666 mg 153 %
- Calcium 229 mg 23 %
- Magnesium 335 mg 80 %
- Potassium 3999 mg 85 %
- Iron 12 mg 65 %
- Zinc 4 mg 41 %
- Phosphorus 1856 mg 265 %
- Vitamin A 203 µg 23 %
- Vitamin C 210 mg 233 %
- Thiamin (B1) 1 mg 48 %
- Riboflavin (B2) 1 mg 61 %
- Niacin (B3) 42 mg 264 %
- Vitamin B6 2 mg 168 %
- Folate equivalent (total) 320 µg 80 %
- Vitamin B12 16 µg 672 %
- Vitamin D 32 µg 211 %
- Vitamin E 20 mg 136 %
- Vitamin K 228 µg 190 %
Tilapia and Gazpacho Salsa Recipe
Ingredients
- 4 ½ teaspoons sherry vinegar or red wine vinegar
- 2 cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- 2 teaspoons coarse kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 7 tablespoons extra-virgin olive oil, divided
- 1 large tomato, seeded and cut into ¼-inch dice
- ½ small cucumber, peeled and cut into ¼-inch dice
- ½ yellow bell pepper, seeded and cut into ¼-inch dice
- ¼ cup chopped red onion
- 1⁄3 cup pitted good-quality black olives, coarsely chopped
- 2 tablespoons flat-leaf parsley, chopped
- Six 6-ounce tilapia fillets, about ¾-inch thick
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