Boiled Red Snapper

6 50 216
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 6
Boiled Red Snapper
Health Highlights


1 medium Carrots (chopped)
1 small stalk(s) Celery (chopped)
1/2 medium Lemon (sliced)
7 sprig Parsley, fresh (chopped)
3 fish (1300gm) Snapper, raw (Red Snapper - gutted, scaled and cleaned)
1/2 medium Yellow onion (chopped)


In a fish pan or skillet, simmer the chopped celery, onions, and carrot on medium-low heat in lightly salted the water, for 20 minutes before adding the fish.

Add the whole fish (gutted, scaled and cleaned) into the pan along with the vegetables. The fish will be done when its eyes pop out, its skin parts when touched, and its flesh becomes tender; in terms of cooking time figure 10 minutes per inch of thickness of the fish, measured at its thickest point. Turn it, carefully, when it's half done, and leave it in its broth until you're ready to serve it (the broth will be quite tasty, and if you strain it, will be perfect for making Lenten Cabbage Soup).

Rubbing the fish's skin with a slice of lemon will help keep it intact. A good boiled fish will do very well served hot, garnished with fresh parsley and accompanied by freshly made mayonnaise or some other sauce, and a vegetable.



Simple, high protein and heart-healthy omega-3 dish. You can even save the fish broth as a base for making a tasty soup.

Nutrition Facts

Per Portion

Calories 216
Calories from fat 27.4
Calories from saturated fat 5.7
Total Fat 3.0 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.6 g
Cholesterol 77 mg
Sodium 158 mg
Potassium 1061 mg
Total Carbohydrate 4.2 g
Dietary Fiber 1.5 g
Sugars 1.3 g
Protein 44 g

Dietary servings

Per Portion

Meat 2.3
Vegetables 0.7

Energy sources


Meal Type(s)