Tiradito with Ají Amarillo Cream: Sea Bass Fanned over Yellow Pepper Sauce
Inspired by techniques from NYT Cooking.
Built on the tiradito method, with sea bass fanned in a circle over a thick, golden cream of cooked yellow pepper and ají amarillo, topped with coriander.
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Method
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Why this label?
19.5 g protein for 150 kcal = 13 g per 100 kcal, so protein gives about 52% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 0.7 g saturated fat per 100 g, 6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 152 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- saucepan
- slotted spoon
- blender
- very sharp long knife
- 4 chilled round plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 150 kcal |
| Protein | 19.5 g |
| Carbohydrate | 5.2 g |
| of which sugars | 0.6 g |
| of which free sugars | 0.3 g |
| Fat | 5.7 g |
| of which saturates | 1 g |
| Fibre | 0.7 g |
| Salt | 1.11 g |
Protein per 100 kcal
13 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
