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Dr. David Kim Kim Bariatric Institute

Quail in the Limelight

quailIngredients

  • 1 medium lime
  • 6 quail, cleaned and halved ribs removed if desired
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon dired mint (optional)
  • 1/2 cup dry white wine, sauce
  • lime wedge, for garnish
  • avocado, sliced for garnish
  • mint sprig (to garnish)

Cooking Instructions

  1. About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
  2. Combine flour, salt and paprika in bag and shake quail.
  3. Preheat oven to 375°F.
  4. In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
  5. Arrange in 13 x 9-inch baking pan.
  6. Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
  7. Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
  8. To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail.
  9. Garnish with lime wedges, sliced avocado and mint sprigs.

Nutrition Information

Serving Size: 1 (176 g)
Servings Per Recipe: 6
Amount Per Saving
Calories: 312
Calories from Fat: 160
Total Fat: 17.7 g
Saturated Fat: 4.2 g
Cholesterol: 82.8 mg
Sodium: 448.5 mg
Total Carbohydrate: 11.5 g
Dietary Fiber: 0.5 g
Sugars: 4.8 g
Protein: 22.2 g

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