Steamed Fish in Spinach with Pickled Peppers and Onions

recipe
If red snapper isn't available, use perch, trout, sea bass, or any white fish fillets your fishmonger recommends. If you can't find the achiote (annatto) seeds, omit them; the vegetables and juices will still be a zesty garnish. Store lefotovers in the refrigerator for sandwiches, salads, or tortilla toppings.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 11 %
Fat 2.7 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 1 g
Protein 37.6 g
Carbohydrate 13.3 g
Fiber 3.6 g
Cholesterol 62 mg
Iron 3.9 mg
Sodium 427 mg
Calcium 136 mg

Ingredients

1 cup yellow bell pepper rings, halved
1 cup grapefruit juice
1 tablespoon piloncillo or brown sugar
1/2 teaspoon ground achiote seeds or annatto (optional)
1/2 teaspoon sliced seeded habanero chile or 1 tablespoon sliced seeded jalapeño pepper
1 small red onion, halved lengthwise and thinly sliced (about 1 cup)
1 bay leaf
1/2 teaspoon salt, divided
1/8 teaspoon pepper
4 (6-ounce) skinned red snapper fillets
5 cups torn spinach

Preparation

Combine first 7 ingredients in a medium saucepan; 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 vegetable steamer, and top with fish. Arrange remaining spinach over fish. Steam, covered, 9 minutes or until fish flakes easily when tested with a fork.

Divide spinach and fish evenly among 4 individual plates, and top with pickled vegetables and juice mixture.

Note:

Jan Weimer,

May 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note