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 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
How to Make It
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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