Smoked Spicy Snapper

1. In a food processor mix garlic, chili peppers, onion, tomato, tomato paste, and cumin.

2. Add cilantro and add green olives.

3. Score fish 3 times on each side.

4. Brush with olive oil.

5. Sprinkle with pepper.

6. Put paste mixture on each side.

7. Put on foil on grill.

8. Grill 45 minutes until dorsil fin comes out when pulled or bake in 350 degree Fahrenheit oven for 1 hour until dorsal fin comes off when pulled.

9. You need to baste fish which ever way you cook it.

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Nutrient	Quantity
Total fats	109.6251 g
Protein	12.4715 g
Carbohydrates	37.3194 g
Energy	1146.3476 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8542 g
Water	421.159 g
Aspartic acid	0.8474 g
Calcium, Ca	154.6661 mg
Lutein + zeaxanthin	391.3721 g
Fiber, total dietary	8.9588 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	1666.493 g
Niacin	3.5535 mg
Vitamin A, RAE	158.5566 g
Arginine	0.2825 g
Riboflavin	0.2288 mg
Tocopherol, beta	0.1411 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.007 g
Fatty acids, total saturated 20:1	0.3409 g
Glutamic acid	2.4699 g
Stigmasterol	0.12 mg
Sodium, Na	74.0416 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3709 g
Total lipid (fat)	109.6251 g
Manganese, Mn	1.2945 mg
Fructose	7.943 g
Proline	0.1591 g
Fatty acids, total saturated 16:0	12.4074 g
Fatty acids, total saturated 8:0	0.0047 g
Sucrose	1.7289 g
Choline, total	64.192 mg
Sugars, total	18.9358 g
Serine	0.176 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	2.1735 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.5543 mg
Selenium, Se	8.5058 g
Ash	3.8237 g
Fatty acids, total saturated 18:1 undifferentiated	77.4371 g
Pantothenic acid	0.5548 mg
Phenylalanine	0.1871 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.5395 mg
Betaine	1.0928 mg
Thiamin	0.2456 mg
Retinol	8.5 g
Methionine	0.0355 g
Iron, Fe	5.3571 mg
Carbohydrate, by difference	37.3194 g
Phosphorus, P	213.3952 mg
Folate, total	78.8277 g
Tocopherol, gamma	1.7159 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	19555.4211 g
Alanine	0.1911 g
Cholesterol	14.1667 mg
Valine	0.1464 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.007 g
Fatty acids, total saturated 18:2 undifferentiated	10.9301 g
Glycine	0.1529 g
Carotene, alpha	242.9717 g
Glucose (dextrose)	8.7154 g
Fatty acids, total saturated 14:0	0.0094 g
Zinc, Zn	1.4318 mg
Isoleucine	0.1262 g
Maltose	0.1344 g
Fatty acids, total saturated 12:0	0.0047 g
Fatty acids, total polyunsaturated	11.8256 g
Fatty acids, total saturated 14:1	0.0007 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.2085 g
Tocotrienol, alpha	0.1254 mg
Vitamin A, IU	3019.7974 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	78.8277 g
Tryptophan	0.055 g
Vitamin C, total ascorbic acid	69.3541 mg
Phytosterols	284.1772 mg
Galactose	0.0069 g
Fatty acids, total polyunsaturated 18:1 c	0.0298 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.0006 g
Starch	0.1056 g
Tyrosine	0.1102 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	109.7414 g
Fatty acids, total saturated	15.2244 g
Histidine	0.0977 g
Fatty acids, total monounsaturated	79.2856 g
Threonine	0.1735 g
Folate, food	78.8277 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	12.355 g
Vitamin E (alpha-tocopherol)	19.2028 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	84.5539 mg
Lysine	0.2038 g
Potassium, K	1456.769 mg
Cystine	0.0573 g
Fluoride, F	8.4711 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.5 cup	954.72	0	108
Onion	1	64	14.944	0.16
Tomato	1	40.2099	8.6898	0.4468
Red snapper	1	25.2167	0	0.1417
Pepper	2 teaspoons	11.546	2.9417	0.15
Tomato paste	3 tablespoons	39.36	9.0768	0.2256
cilantro	0.25 cup	0.92	0.1468	0.0208
Garlic Clove	6	25.2167	0	0.1417
cumin	1 teaspoon	7.875	0.929	0.4677
green olive	0.25 cup	25.2167	0	0.1417
chili pepper	2	2.5	0.5913	0.0125