Steamed Fish in Spinach with Pickled Peppers and Onions
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.
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- Calories: 231
- Calories from fat: 11%
- Fat: 2.7g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 1g
- Protein: 37.6g
- Carbohydrate: 13.3g
- Fiber: 3.6g
- Cholesterol: 62mg
- Iron: 3.9mg
- Sodium: 427mg
- Calcium: 136mg
- 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
- 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.
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