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Steamed Fish in Spinach with Pickled Peppers and Onions

Yield 4 servings
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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