Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Fish | 1 tbsp (18ml) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 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
- 2 lbs fresh fish 900g
- 1 onion (sliced)
- 1 tsp [[salt] 5ml
- 1/2 tsp Black Pepper 2ml
- 2 tsp comino 10ml
- 1 tblsp cooking oil 15ml
- 1 tblsp Lime Juice 15ml
- 2 tblsps Yellow Ginger 30ml
- Habanero Pepper (pierced)
- 1 pint of water 500ml
Directions
Scale, clean and wash fish with lime juice.
Cut into serving pieces.
Use half the amount of salt and pepper to season fish.
Brown onions and yellow ginger in a large frying pan or pot with vegetables oil.
Brown onions and yellow ginger in a large frying pan or pot with vegetables oil.
Place the fish in pot or frying pan.
Add water, lime juice, comino, rest of black pepper.
Cover and cook for about 10-15 minutes. Serve hot.
Category:Belizean Recipes
Category:Belizean Meat Dishes