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Steamed Fish In Spinach With Pickled Peppers And Onions

Healthycooking's picture
  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
  Bay leaf 1
  Salt 1⁄2 Teaspoon, divided
  Pepper 1⁄8 Teaspoon
  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.

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Nutrition Rank

Nutrition Facts

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 mg106.7%

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

Steamed Fish In Spinach With Pickled Peppers And Onions Recipe