Steamed Fish In Spinach With Pickled Peppers And Onions
|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)|
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.