Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables Recipe
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Directions:
- Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
- Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
- Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
- Add vinegar to pan and cook until evaporated. Season with salt and pepper.
- Pour vegetables over fish.
- Serve with lime wedges to squeeze over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.13 Kcal (1617 kJ) | ||
| Calories from fat | 142.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 24% | |
|---|---|---|---|
| Cholesterol | 80.66mg | 27% | |
| Sodium | 170mg | 7% | |
| Potassium | 1104.65mg | 24% | |
| Total Carbs | 11.17g | 4% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 47.15g | 94% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 116.26 Kcal (487 kJ) | ||
| Calories from fat | 42.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 24% | |
|---|---|---|---|
| Cholesterol | 24.29mg | 27% | |
| Sodium | 51.19mg | 7% | |
| Potassium | 332.61mg | 24% | |
| Total Carbs | 3.36g | 4% | |
| Sugars | 1.1g | 15% | |
| Dietary Fiber | 0.7g | 9% | |
| Protein | 14.2g | 94% | |
| Vitamin C | 4.9mg | 27% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 6% | |
| Calcium | 33.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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