From Baptist Health South Florida
2 min. read
This week I thought I’d put together a few quick, tasty fish and seafood recipe ideas for you to enjoy with friends and family over the Easter and Passover holidays – plantain–wrapped snapper, with coconut sticky rice and cucumber escabeche.
The recipes put a tropical twist on something very local, and stay in line with religious observances during the holidays.
Nutritional Information: Calories: 246 saturated fat: 0.7g monounsaturated fat: 1.4g polyunsaturated fat: 1.2g protein: 37.3g carbohydrate: 14.9g fiber: 2.9g cholesterol: 63mg sodium: 238mg
Nutritional Information: Calories: 108; fat: 5.3g; saturated fat: 3.4g; monounsaturated fat: 1.3g; polyunsaturated fat: 0.3g; protein: 2.9g;
carbohydrate: 24.2g; fiber: 0.9g; cholesterol: 1mg; Sodium: 185mg
Nutritional Information: Calories: 33; fat: 1.8g;
saturated fat: 0.3g; monounsaturated fat: 1.2g; polyunsaturated fat: 0.2g; protein: 0.8g; carbohydrate: 4.3g; fiber: 0.9g; cholesterol: 0.0mg; sodium: 156mg
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at South Miami Hospital, joined Baptist Health South Florida in 2011 for the
opening of West Kendall Baptist Hospital. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.
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