Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 med Onions, peeled, sliced paper-thin
- 2 lrg Carrots, scraped, sliced paper-thin
- 2 med Green Peppers, cut into strips 1/4"
- 2 med Bay Leaf, crumbled
- 1/2 tsp Red Pepper, crushed
- 1 tbl Salt
- Black Pepper, freshly ground
- 1/2 cup White Wine Vinegar
- 6 tbl Olive Oil
- 2 cup Cold water
- 2 lb Red Snapper, skinned, filleted
Directions
Combine onions, carrots, green peppers, bay leaves, red pepper, salt, and a few grindings of black pepper in a 3- to 4-quart enameled or stainless- steel saucepan. Pour in the vinegar, 2 tablespoons of the oil and the water, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
Meanwhile, pour the remaining 4 tablespoons of oil into a heavy 10- to 12- inch skillet and heat over moderate heat until a light haze forms above it.
Add a few fillets at a time, and cook them for 2 or 3 minutes on each side, or until delicately brown. As they brown, transfer the fillets to a large, shallow heatproof serving dish.
Pour the hot vinegar mixturee over the fish, arranging the vegetables evenly and attractively on top. Serve immediately or cool to room temperature, cover tightly, and refrigerate until thoroughly chilled.
Category:Jamaican Recipes
Category:Jamaican Vegetarian