Steamed Fish in Spinach with Pickled Peppers and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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