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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut diagonal slices into fish about 1 1/2 inches apart. | 2. Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes. | 3. Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done. | 4. Lower the heat and add the peppers and onion, and cook until the onions are transparent. | 5. Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole. | 6. Taste sauce and add additional salt, if desired. Remove from heat, plate with hot rice, and garnish with chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper	6			151.3	0.0	33.66	0.85
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999
annatto seed	1	teaspoon	ground	151.3	0.0	33.66	0.85
salt	1 1/2	1/2		-	-	-	-
neutral vegetable oil	4	tablespoons		151.3	0.0	33.66	0.85
bell pepper	2		cut sweet	151.3	0.0	33.66	0.85
onion	1		cut	64.0	14.944	1.76	0.16
coconut milk	4	cups		2208.0	53.184	21.984	228.864
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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