Spindrift Sparkling Water Made with Real Squeezed Fruit Raspberry Lime Description
With more than five whole raspberries per can, along with freshly-squeezed lime juice, Raspberry Lime is one of the sweetest flavors in the Spindrift line-up. It’s also one of our most popular. The real fruit comes from Washington State to you. So even if you’ve never been there, you’ve kind of been there.
Free Of
Added sugar.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Can (355 mL)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 9 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 2 g | 1% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Carbonated water, raspberry puree, raspberry juice, lime juice.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Pan-Seared Swai Fish Fillets in Coconut Sauce
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Dive into a dinner that’s both simple and sensational. Tender swai fillets are pan-seared until golden and served atop a luscious coconut-shallot sauce infused with fragrant Thai basil, lime and a touch of heat. Ready in under 30 minutes, this dish is perfect for a weeknight upgrade or a dinner that feels restaurant-worthy without the fuss. Don’t have swai? Any mild white fish will work beautifully.
Pan-Seared Swai Fish Fillets in Coconut Sauce
- 2 fillets swai fish (or other white fish)
- 1 can (13.5 oz.) full-fat coconut milk
- 1 large shallot (julienned)
- 2 garlic cloves (sliced thin)
- 1 lime
- 1/2 tsp. red chili pepper flakes
- 1 serrano pepper (sliced thin)
- Thai basil leaves
- Olive oil
- Sea salt
- Black pepper
- Season both sides of fish with sea salt and set aside.
- Heat large skillet over medium-high heat. Once hot, add 2 tablespoons olive oil.
- Lay fish in pan and cook 2-3 minutes, then flip and cook an additional 30-45 seconds before removing fish from pan.
- Discard most oil in skillet, turn heat to medium-low, and add a tablespoon of fresh olive oil.
- Add shallots to pan and sauté 1 minute, then add garlic and sauté 1 minute. (Note: Be careful not to burn garlic.)
- Add coconut milk, chili flakes, 3-4 Thai basil leaves, pinch of salt, cracked pepper and juice of 1/2 lime.
- Bring sauce to boil, then reduce heat to medium-low and cook 2-3 minutes until thickened.
- To serve, add coconut sauce to plate and place fish on top. Garnish with sliced serrano peppers, Thai basil leaves and lime wedge.
Get the ingredients you’ll need from Vitacost!
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