Steamed Fish In Spinach With Pickled Peppers And Onions Recipe
Ingredients
| Yellow bell pepper | 1 Cup (16 tbs), halved | |
| Grapefruit juice | 1 Cup (16 tbs) | |
| 1 tablespoon piloncillo or brown sugar | ||
| 1/2 teaspoon ground achiote seeds or annatto (optional) | ||
| 1/2 teaspoon seeded, sliced habanero chile or 1 tablespoon seeded, sliced jalaperio pepper | ||
| Red onion | 1 Small, thinly sliced | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon, divided | |
| Pepper | 1/8 Teaspoon | |
| 4 (6-ounce) skinned red snapper fillets | ||
| Spinach | 5 Cup (16 tbs) | |
Directions
Combine first 7 ingredients in a medium saucepan, and stir well.
Bring to a boil, and cook 2 minutes, stirring occasionally.
Remove from heat; discard bay leaf, and stir in 1/8 teaspoon salt.
Pour into a bowl; let stand 2 hours.
Sprinkle remaining salt and pepper over fish.
Arrange 2 1/2 cups spinach in a steamer basket over boiling water, and top with fish.
Arrange remaining spinach over fish.
Cover and steam 9 minutes or until fish flakes easily when tested with a fork.
Place spinach and fish evenly on 4 individual plates, and top with pickled vegetables and juice mixture.
Bring to a boil, and cook 2 minutes, stirring occasionally.
Remove from heat; discard bay leaf, and stir in 1/8 teaspoon salt.
Pour into a bowl; let stand 2 hours.
Sprinkle remaining salt and pepper over fish.
Arrange 2 1/2 cups spinach in a steamer basket over boiling water, and top with fish.
Arrange remaining spinach over fish.
Cover and steam 9 minutes or until fish flakes easily when tested with a fork.
Place spinach and fish evenly on 4 individual plates, and top with pickled vegetables and juice mixture.
Chef
