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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 and pat dry the fish. | 2. Place in a nonreactice bowl or dish. | 3. Squueze the limes and pour the juice over the fish. | 4. Refrigerate, turning the fish occasionally to coat it with lime juice. | 5. Combine the marinade ingredients in a saucepan and simmer on low heat for about 45 minutes. | 6. Heat the vegetable oil on med-high heat in a frypan or wok. | 7. Combine the allspice and flour in a big bowl. | 8. Evenly coat each fish steak with the flour mixture. | 9. Brown on both sides, then reduce the heat and cook for 10-15 minutes more until the fish is just done- do not overcook. | 10. When the fish is done put it back in the casserole dish, sprinkle on the olives, pour the marinade over it, cover and refrigerae for several hours or overnight. | 11. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 1/2	1/2		-	-	-	-
lime	2 -3			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
water	1/2	cup		0.0	0.0	0.0	0.0
white vinegar	1/2			21.42	0.0476	0.0	0.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
onion	3		sliced	192.0	44.832	5.28	0.48
red bell pepper	1		sliced	-	-	-	-
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
flour	1 1/2	cups	unbleached	546.84	40.2192	47.6406	26.019000000000002
olive	1/2	cup	chopped	-	-	-	-

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