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Nutrition Facts
Serving Size 330 g
(Approx. 4 Servings)
Amount Per Serving
Calories 390 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 320 mg 13%
Total Carbohydrate 23 g 8%
Dietary Fiber 4 g 16%
Sugars 15 g
Protein 24 g
Vitamin A 25% Iron 4%
Vitamin C 90% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pescado Yucatan

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 1/4 Lb basa fillets
1/4 Tsp H-E-B Iodized Salt
1/4 Tsp H-E-B Cayenne Pepper
4 Large Hass avocado, halved and sliced
1 ripe mango, seeded, peeled and sliced
2 Tbsp HCF Plain Bread Crumbs
1/2 cup(s) orange juice, divided 2 Tablespoons
2 Tbsp unsalted butter
1 Tbsp lime, juiced
1 Tsp H-E-B Cornstarch
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Heat oven to 450°F.
Line a large baking sheet with foil; lay fillets on foil and season with salt and cayenne pepper.
Arrange alternating slices of avocado and mango over fish, then sprinkle with breadcrumbs.
Bake 8-10 minutes, or until color of fish turns from clear to opaque (white) and just begins to flake when tested with a fork.
While fish bakes, combine 1/2 cup orange juice, butter and lime juice in a 1 quart saucepan over medium heat.
Bring to a boil; reduce heat to low and simmer 2 minutes.
Dissolve cornstarch in 2 tablespoons orange juice; add to saucepan mixture to thicken.
Remove from heat and serve sauce over fillets.



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