Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sea Bass with Peppers and Lime
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 363
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 81 milligrams
- Sodium
- 841 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 38 grams
This weeknight dinner is inspired by steamed fish dishes you can find throughout the Caribbean. Often done with whole fish, this one-pan version starts by cooking a mixture of peppers, onions, carrots and fresh chilies flavored with lime and spices, then adding sea bass or snapper fillets before covering and steaming. This method allows the flavors of the vegetable base to permeate the fish and keep it moist. Serve with warm bread to sop up all the delicious sauce.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 363
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 81 milligrams
- Sodium
- 841 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 38 grams
Ingredients
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Directions
- Run the blade of a knife back and forth across the fish skin to remove any excess moisture or scales; blot dry. Score the skin in 4 or 5 places on each fillet, cutting about 1/4 inch into the flesh. Season with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add the olive oil, then add the bell peppers, onion, chile, carrots and a big pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened without color, 4 to 5 minutes. Add 1 cup water, the lime juice, tomatoes, thyme, allspice and 3/4 teaspoon salt. Bring to a boil, then reduce to a simmer. Nestle the fish fillets in the skillet, skin-side up, without touching. Cover with a tight-fitting lid and cook until the fish is firm and cooked through, about 5 minutes.
- Divide the fish among wide shallow bowls. Spoon the vegetable mixture on top, discarding the thyme sprigs. Serve with lime wedges and baguette.
