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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves. | 4. To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
red bell pepper	4		cut	3227.7407	0.0	718.0816	18.1334
green bell pepper	4		cut	3227.7407	0.0	718.0816	18.1334
carrot	6		sliced	314.88	73.5744	7.1424	1.8432
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
white vinegar	1	cup	distilled	42.84	0.0952	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
ginger	1/4	cup	chopped	19.2	4.2648	0.4368	0.18
bay leaf	2			-	-	-	-
salt	1	tablespoon		-	-	-	-
red pepper flake	1/2	teaspoon	crushed	3227.7407	0.0	718.0816	18.1334
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
red snapper fillet	8		skinless	3227.7407	0.0	718.0816	18.1334
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.