Marinated Red Snapper
Ingredients
- 2 cups water ⓘ
- 4 small red bell peppers, cut into strips ⓘ
- 4 small green bell peppers, cut into strips
- 6 carrots, pared, thinly sliced ⓘ
- 2 medium onions, thinly sliced
- 1 cup distilled white vinegar
- 1/4 cup olive oil ⓘ
- 1/4 cup chopped fresh ginger ⓘ
- 2 bay leaves ⓘ
- 1 tablespoon salt, plus additional to taste ⓘ
- 1/2 teaspoon crushed red pepper flakes ⓘ
- 1/4 cup vegetable oil ⓘ
- 8 (6 ounce) red snapper fillets, skinless ⓘ
- 3 tablespoons fresh lime juice ⓘ
- fresh ground pepper ⓘ
Instructions
- Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
- Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
- Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
- To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.
Nutrition & Diet Analysis (per serving)
733
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).