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Red Snapper Carpaccio

Red Snapper Carpaccio Recipe

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons strained fresh lime juice
  • ½ teaspoon hot pepper sauce (such as Tabasco)
  • Fleur de sel and freshly ground pepper
  • 12½-inch-thick slices French bread (each slice about 3 × 2 inches)
  • 2 tablespoons extra virgin olive oil
  • Pound boneless, skinless red snapper fillets, cut crosswise into paper-thin slices
  • 3 baby red beets, blanched, peeled, and finely diced
  • 3 baby golden beets, blanched, peeled, and finely diced
  • 8 very small individual broccoli florets, blanched
  • 2 teaspoons fresh thyme leaves, preferably with blossoms attached
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 392kcal (20%)
Total Fat 21g (32%)
Saturated Fat 3g (15%)
Cholesterol 60mg (20%)
Total Carbohydrate 32g
Dietary Fiber 8g
Sugars 10g
Protein 23g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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