Lunch

Red Snapper Soup is for Lunch.

Red Snapper Soup takes 15 minutes to prepare.

Red Snapper Soup takes 30 minutes to cook.

Red Snapper Soup makes 4 servings.

The ingredients for Red Snapper Soup are:

Snapper (fish), 1 fillet
Carrots, raw, 1 carrot (7-1/2")
*Okinawan Purple Sweet Potato, .5 cup
Mangos, .65 cup, sliced
White Onion, Raw (1/2 cup), 0.5 cup
Water, tap, 4 cup (8 fl oz)
*Flour, white, .25 cup
*chicken bullion cube, 1 serving
Darigold 2% Reduced Fat Milk, 1 cup
*mushroom, portabella, 1 mushroom, 2 serving
Ginger, ground, 1 tbsp

Here is how you make Red Snapper Soup:

Chop up veggies and spread evenly across a baking pan. Lightly salt and pepper.Cut mango flesh into bite-sized chunks. Lightly salt, and add part of the ground ginger. Saute in olive oil until edges start to brown, then spread with vegetables.Carefully de-bone snapper. Cut into 3 ounce fillets, then lightly salt, and add some lemon pepper and the rest of the ginger (half and half with mango).Sear in pan used for mango's, then add to same baking pan.Bake at 350 for approximately 15 minutes. (You can use it as a bake at this point, but the nutritional info will be inaccurate.)Carefully peel fillets apart, then add them and the rest of the bake to a medium saucepan. Add water to saucepan and bring to a boil.Whisk flour in with a fork, turn down heat and add the milk and bullion.Let cook for about five more minutes, then enjoy!Serving Size: Makes four 1.5 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user ISHILIED.

The nutritional information for Red Snapper Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.6

• Total Fat: 2.3 g
• Cholesterol: 25.0 mg
• Sodium: 302.8 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 2.6 g
• Protein: 15.2 g