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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper. | 2. Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter. | 3. Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes. | 4. Add vinegar to pan and cook until evaporated. Season with salt and pepper. | 5. Pour vegetables over fish. | 6. Serve with lime wedges to squeeze over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper fillet	4			1613.8703	0.0	359.0408	9.0667
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
black pepper			cracked	-	-	-	-
leek	2		sliced	108.58	25.186999999999998	2.67	0.534
carrot	2		julienned	104.96	24.5248	2.3808	0.6144
thyme	4	sprigs		-	-	-	-
scotch bonnet pepper	1	scotch	minced	1613.8703	0.0	359.0408	9.0667
allspice	1	pinch	ground	0.3123	0.0856	0.0072	0.0103
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
lime	1		cut	-	-	-	-

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