Lime Dressed Sharper with Potatoes and Peppers Recipe


Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelMedium
Main Ingredient


 Red snapper fillets1 Pound
 Lime juice6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Small red potatoes1 Pound, unpeeled, halved
 Red bell pepper1 Large, cut into thin slivers
 Garlic2 Clove (10 gm), minced
 Fresh ginger slices2 , minced (Quarter Size Slices)
 Chopped cilantro2 Tablespoon
 Vegetable oil2 Tablespoon
 Grated lime zest4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1239 Calories from Fat 332

% Daily Value*

Total Fat 38 g57.7%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 167.8 mg

Sodium 1295 mg54%

Total Carbohydrates 123 g41.1%

Dietary Fiber 14.7 g58.9%

Sugars 12.8 g

Protein 108 g215.2%

Vitamin A 129.9% Vitamin C 539.8%

Calcium 31.6% Iron 35.6%

*Based on a 2000 Calorie diet


1. Place the fish fillets in one layer in a shallow dish and pour the lime juice on top. Set aside to marinate at room temperature while you prepare the vegetables.
2. In a vegetable steamer, steam the potatoes until they are just tender, about 15 minutes. About 2 minutes before they are done, add the bell pepper and cook until the potatoes are done and the pepper is softened.
3. Preheat the broiler. Line a broiler pan with foil; lightly oil it.
4. In a small bowl, combine the garlic, ginger, cilantro, oil, lime zest, salt, black pepper, and red pepper flakes.
5. Reserving the marinade, transfer the fish, skin-side up, to the broiler pan. Add the reserved marinade to the garlic-ginger mixture.
6. Surround the fish with the steamed potatoes and bell pepper. Spoon all of the marinade mixture over the fish and vegetables, and broil 4 inches from the heat for about 8 minutes, or until the fish just flakes when tested with a fork. About halfway through the cooking, baste the fish and vegetables with the pan juices.