Avis Johnson-Piper's Red Fish
- Total Time
- 50 to 60 minutes
- Rating
- Comments
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Ingredients
- 6yams, unpeeled and quartered
- 2 to 3tablespoons brown sugar
- 7large carrots, peeled and sliced
- 1tablespoon peanut oil
- 1medium onion, sliced thin
- 2large green peppers, seeded, deveined and sliced into ¼-inch strips
- 1½ to 2pounds red snapper filets (see note)
- 1½teaspoons chopped fresh dill
- ½cup thinly sliced white onion
- 1teaspoon freshly ground pepper
- 1clove garlic, minced
- 1½teaspoons hot paprika
- 4large Boston lettuce leaves, washed and patted dry
- 4tomatoes, quartered
Nutritional analysis per serving (6 servings)
392 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 32 grams protein; 163 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a steamer and a large saucepan, steam the yams over simmering water for 15 to 20 minutes, or until just soft. Remove and sprinkle with brown sugar. Set aside in a warm place. Meanwhile, steam the carrots in another saucepan for about 12 minutes or until just soft. Remove and set aside in a warm place.
- Step 2
In a large skillet, heat the peanut oil. Saute the onion and sliced green pepper for 2 to 3 minutes, until the onion is just soft and the pepper is bright green but still crisp. Set aside in a warm place.
- Step 3
Meanwhile, rinse the fish under cold running water and gently pat dry. Fill a large pan with water to a depth of 1 inch. Place the fish on a steaming rack, place in the pan and sprinkle with the fresh dill. Strew the ½ cup sliced onion around the fish, and sprinkle with the ground pepper, garlic and paprika. Steam the fish over simmering water for 12 to 14 minutes, or until the fish is opaque and cooked through.
- Step 4
Line a serving platter with the lettuce leaves. When the snapper is done, remove to the serving platter. Surround with the cooked vegetables and garnish with the tomatoes.
- Avis Johnson-Piper's recipe calls for a whole red snapper, which has definite visual appeal. However, I've substituted red snapper filets, which I find easier to eat.
Private Notes