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Steamed Fish In Spinach With Pickled Peppers And Onions Recipe
|Yellow pepper rings||1 Cup (16 tbs), halved|
|Grapefruit juice||1 Cup (16 tbs)|
|Piloncillo/Brown sugar||1 Tablespoon|
|Achiote powder/Annato||1⁄2 Teaspoon|
|Seeded sliced habanero chile/Seeded sliced jalapeno||1⁄2 Teaspoon|
|Red onion||1 Small, halved lengthwise and thinly sliced to make about 1 cup|
|Salt||1⁄2 Teaspoon, divided|
|Skinless red snapper fillets||24 Ounce (4 In Number, 6 Ounce Each)|
|Torn fresh spinach||5 Cup (80 tbs)|
Serving size: Complete recipe
Calories 1132 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 1645.1 mg68.5%
Total Carbohydrates 54 g18%
Dietary Fiber 6.1 g24.3%
Sugars 37.6 g
Protein 184 g367.5%
Vitamin A 304.4% Vitamin C 654.5%
Calcium 21.1% Iron 32.5%
*Based on a 2000 Calorie diet
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.