Tex Mex Shark And Shrimp

1. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.

2. Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork.

3. Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.

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Nutrient	Quantity
Total fats	11.3454 g
Protein	151.459 g
Carbohydrates	4.1253 g
Energy	765.115 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1385 g
Water	732.1804 g
Aspartic acid	6.8771 g
Calcium, Ca	779.7801 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0272 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0272 g
Fatty acids, total saturated 22:0	0.0058 g
Niacin	13.047 mg
Vitamin A, RAE	380.8009 g
Fatty acids, total trans-polyenoic	0.0272 g
Arginine	6.0837 g
Riboflavin	0.748 mg
Fatty acids, total trans-polyenoic 22:4	0.0136 g
Tocopherol, beta	0.0049 mg
Fatty acids, total polyunsaturated 15:0	0.0317 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0272 g
Fatty acids, total saturated 20:1	0.0276 g
Glutamic acid	10.8347 g
Sodium, Na	2874.2299 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2152 g
Total lipid (fat)	11.3454 g
Manganese, Mn	0.1315 mg
Proline	2.8379 g
Fatty acids, total saturated 16:0	1.5597 g
Fatty acids, total polyunsaturated 16:1 t	0.0136 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4035 g
Choline, total	661.4283 mg
Fatty acids, total polyunsaturated 18:1 t	0.0363 g
Serine	2.516 g
Fatty acids, total saturated 18:0	0.6002 g
Fatty acids, total saturated 20:4 undifferentiated	0.3898 g
Vitamin B-6	1.2739 mg
Selenium, Se	210.3472 g
Ash	13.872 g
Vitamin D	9.0667 IU
Menaquinone-4	1.36 g
Fatty acids, total saturated 18:1 undifferentiated	4.0457 g
Pantothenic acid	1.4053 mg
Phenylalanine	2.6883 g
Copper, Cu	1.9584 mg
Betaine	0.0045 mg
Thiamin	0.6347 mg
Retinol	380.8009 g
Methionine	1.7997 g
Iron, Fe	7.3239 mg
Carbohydrate, by difference	4.1253 g
Phosphorus, P	1922.1377 mg
Folate, total	154.1337 g
Tocopherol, gamma	0.5814 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4126 g
Alanine	3.8171 g
Cholesterol	797.8685 mg
Valine	2.8877 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0272 g
Fatty acids, total saturated 18:2 undifferentiated	1.0196 g
Glycine	3.6312 g
Fatty acids, total saturated 14:0	0.059 g
Zinc, Zn	8.9306 mg
Isoleucine	2.8424 g
Tocopherol, delta	0.136 mg
Fatty acids, total saturated 12:0	0.0227 g
Fatty acids, total polyunsaturated	2.5815 g
Fatty acids, total polyunsaturated 17:1	0.2141 g
Leucine	5.2813 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0272 g
Vitamin A, IU	1269.3363 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	154.1337 g
Tryptophan	0.7027 g
Phytosterols	9.945 mg
Fatty acids, total polyunsaturated 16:1 c	0.0725 g
Fatty acids, total polyunsaturated 18:1 c	0.4715 g
Fatty acids, total saturated 20:0	0.0277 g
Tyrosine	2.3347 g
Vitamin B-12	9.5653 g
Vitamin K (phylloquinone)	4.5223 g
Fatty acids, total saturated	2.3803 g
Histidine	1.36 g
Fatty acids, total monounsaturated	4.5026 g
Threonine	2.448 g
Folate, food	154.1337 g
Fatty acids, total polyunsaturated 17:0	0.0554 g
Vitamin D (D2 + D3)	0.4533 g
Fatty acids, total polyunsaturated 24:0	0.0181 g
Vitamin D3 (cholecalciferol)	0.4533 g
Vitamin E (alpha-tocopherol)	8.8965 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4669 g
Fatty acids, total trans	0.0816 g
Fatty acids, total trans-monoenoic	0.0499 g
Magnesium, Mg	190.4005 mg
Lysine	5.8797 g
Potassium, K	1554.9818 mg
Cystine	0.7344 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	2 cups	0	0	0
Olive oil	1 teaspoon	39.78	0	4.5
black pepper	0	0	0	0
shrimp	1 pound	321.8674	4.1253	4.5787
wide egg noodle	1 package	403.4676	0	2.2667
tomato green chile	1 can	403.4676	0	2.2667
shark steak	1 pound	403.4676	0	2.2667