Moroccan Style Hot Fish

1. Line a wide saucepan with peppers, garlic, parsley and cilantro.

2. Combine paprika, olive oil and salt.

3. Dip fish in paprika mix and arrange in saucepan.

4. Combine remaining mix with water and pour over fish.

5. Cook for 10-15 minutes over high heat.

6. Reduce heat, cover and continue cooking for another 15 minutes, or until sauce thickens.

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Nutrient	Quantity
Total fats	241.7134 g
Protein	727.95 g
Carbohydrates	34.0439 g
Energy	5317.1104 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.512 g
Water	3637.1208 g
Aspartic acid	1.7397 g
Calcium, Ca	4571.4532 mg
Lutein + zeaxanthin	13801.7064 g
Fiber, total dietary	21.5191 g
Fatty acids, total saturated 22:0	0.3042 g
Carotene, beta	17906.2413 g
Niacin	46.3618 mg
Vitamin A, RAE	2735.512 g
Arginine	0.5591 g
Riboflavin	6.1955 mg
Tocopherol, beta	0.428 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2464 g
Fatty acids, total saturated 20:1	0.6843 g
Glutamic acid	1.3908 g
Stigmasterol	0.48 mg
Sodium, Na	2562.8171 mg
Fatty acids, total saturated 16:1 undifferentiated	3.2974 g
Total lipid (fat)	241.7134 g
Manganese, Mn	1.0368 mg
Fructose	3.7197 g
Proline	1.3859 g
Fatty acids, total saturated 16:0	28.5044 g
Sucrose	0.4474 g
Choline, total	2396.0722 mg
Sugars, total	6.4232 g
Serine	0.4168 g
Fatty acids, total saturated 18:0	5.6952 g
Fatty acids, total saturated 20:4 undifferentiated	1.8859 g
Vitamin B-6	5.6084 mg
Selenium, Se	612.9126 g
Ash	49.8103 g
Fatty acids, total saturated 18:1 undifferentiated	157.6769 g
Pantothenic acid	1.7027 mg
Phenylalanine	0.4245 g
Beta-sitosterol	0.32 mg
Copper, Cu	9.6339 mg
Betaine	4.0846 mg
Thiamin	4.5973 mg
Retinol	1088.0025 g
Methionine	0.1344 g
Iron, Fe	67.5075 mg
Carbohydrate, by difference	34.0439 g
Phosphorus, P	6742.5525 mg
Folate, total	672.398 g
Tocopherol, gamma	4.0366 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.8341 g
Alanine	0.4674 g
Cholesterol	1813.3374 mg
Valine	0.5134 g
Fatty acids, total saturated 18:2 undifferentiated	26.3403 g
Glycine	0.5132 g
Carotene, alpha	330.7438 g
Glucose (dextrose)	1.5027 g
Fatty acids, total saturated 14:0	0.1709 g
Zinc, Zn	39.3523 mg
Isoleucine	0.3824 g
Tocopherol, delta	0.136 mg
Fatty acids, total saturated 12:0	0.037 g
Fatty acids, total polyunsaturated	33.2043 g
Tocotrienol, gamma	0.049 mg
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	0.6251 g
Tocotrienol, alpha	2.1488 mg
Vitamin A, IU	36577.9017 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.4352 g
Folate, DFE	672.398 g
Tryptophan	0.0658 g
Vitamin C, total ascorbic acid	89.6011 mg
Phytosterols	576.9188 mg
Galactose	0.1034 g
Fatty acids, total polyunsaturated 18:1 c	0.872 g
Fatty acids, total saturated 20:0	0.9198 g
Tyrosine	0.2566 g
Vitamin B-12	36.2667 g
Vitamin K (phylloquinone)	1211.4013 g
Fatty acids, total saturated	35.6804 g
Histidine	0.1732 g
Fatty acids, total monounsaturated	161.9309 g
Threonine	0.342 g
Folate, food	672.398 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Cryptoxanthin, beta	3397.9386 g
Vitamin E (alpha-tocopherol)	65.8328 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.1968 g
Magnesium, Mg	871.1678 mg
Lysine	0.4864 g
Potassium, K	10010.4569 mg
Cystine	0.1342 g
Fluoride, F	0.1242 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 cup	1909.44	0	216
Paprika	8 tablespoons	153.408	29.3706	7.0122
Parsley	1 cup	21.6	3.798	0.474
Water	3 cups	0	0	0
Pepper	2	1.2417	0.2881	0.0106
cilantro	1 cup	3.68	0.5872	0.0832
Garlic Clove	20	3227.7407	0	18.1334
grouper fillet	8	3227.7407	0	18.1334
hot red chili pepper	4	0	0	0