Directions:
- Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
- Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
- Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
- To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.14 Kcal (905 kJ) | ||
| Calories from fat | 127.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 3% | |
| Sodium | 929.6mg | 39% | |
| Potassium | 455.53mg | 10% | |
| Total Carbs | 14.01g | 5% | |
| Sugars | 8.01g | 32% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 6.75g | 13% | |
| Vitamin C | 125.8mg | 210% | |
| Vitamin A | 3.4mg | 114% | |
| Iron | 50.4mg | 280% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.44 Kcal (249 kJ) | ||
| Calories from fat | 34.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 22% | |
|---|---|---|---|
| Cholesterol | 2.88mg | 3% | |
| Sodium | 255.63mg | 39% | |
| Potassium | 125.27mg | 10% | |
| Total Carbs | 3.85g | 5% | |
| Sugars | 2.2g | 32% | |
| Dietary Fiber | 0.96g | 14% | |
| Protein | 1.86g | 13% | |
| Vitamin C | 34.6mg | 210% | |
| Vitamin A | 0.9mg | 114% | |
| Iron | 13.9mg | 280% | |
| Calcium | 12.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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