Red Snapper With Rougail Sauce

1. Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.

2. Pour the fresh tomato purée over the spice mixture.

3. Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.

4. Season the snapper fillet with salt, pepper and grated ginger.

5. Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.

6. Finish the sauce by adding the fresh herbs just before serving over the fish.

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Nutrient	Quantity
Total fats	0.15 g
Protein	1.65 g
Carbohydrates	14.01 g
Energy	60 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.006 g
Water	133.665 g
Aspartic acid	0.1365 g
Calcium, Ca	34.5 mg
Lutein + zeaxanthin	6 g
Fiber, total dietary	2.55 g
Carotene, beta	1.5 g
Niacin	0.174 mg
Arginine	0.156 g
Riboflavin	0.0405 mg
Glutamic acid	0.387 g
Sodium, Na	6 mg
Total lipid (fat)	0.15 g
Manganese, Mn	0.1935 mg
Fructose	1.935 g
Proline	0.018 g
Fatty acids, total saturated 16:0	0.051 g
Sucrose	1.485 g
Choline, total	9.15 mg
Sugars, total	6.36 g
Serine	0.0315 g
Fatty acids, total saturated 18:0	0.006 g
Vitamin B-6	0.18 mg
Selenium, Se	0.75 g
Ash	0.525 g
Fatty acids, total saturated 18:1 undifferentiated	0.0195 g
Pantothenic acid	0.1845 mg
Phenylalanine	0.0375 g
Copper, Cu	0.0585 mg
Betaine	0.15 mg
Thiamin	0.069 mg
Methionine	0.003 g
Iron, Fe	0.315 mg
Carbohydrate, by difference	14.01 g
Phosphorus, P	43.5 mg
Folate, total	28.5 g
Alanine	0.0315 g
Valine	0.0315 g
Fatty acids, total saturated 18:2 undifferentiated	0.0195 g
Glycine	0.0375 g
Glucose (dextrose)	2.955 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	0.255 mg
Isoleucine	0.021 g
Fatty acids, total polyunsaturated	0.0255 g
Leucine	0.0375 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	3 IU
Folate, DFE	28.5 g
Tryptophan	0.021 g
Vitamin C, total ascorbic acid	11.1 mg
Phytosterols	22.5 mg
Tyrosine	0.021 g
Vitamin K (phylloquinone)	0.6 g
Fatty acids, total saturated	0.063 g
Histidine	0.021 g
Fatty acids, total monounsaturated	0.0195 g
Threonine	0.0315 g
Folate, food	28.5 g
Vitamin E (alpha-tocopherol)	0.03 mg
Magnesium, Mg	15 mg
Lysine	0.0585 g
Potassium, K	219 mg
Cystine	0.006 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
White wine	1 glass	0	0	0
Ginger	0	0	0	0
Onion	1	60	14.01	0.15
Tomato	0	0	0	0
Parsley	0	0	0	0
sunflower oil	0	0	0	0
Garlic Clove	3	0	0	0
nice portion fish	1	0	0	0