Caribbean Fish with Peppers
Ingredients
- 1 side cod or other white fish fillet (about 1½ to 1¾ lbs)
- 1 tsp salt-free jerk seasoning
- Kosher salt
- 2 Tbsp olive oil
- 1 clove garlic, pressed
- 3 peppers (green, yellow and red), seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 1 carrot, cut into matchsticks
- 1 Scotch bonnet or habanero chile, seeded and thinly sliced
- ½ tsp ground allspice
- ¼ cup cider vinegar
- 1 lime, halved
- Cilantro, for serving
Instructions
- Heat oven to 400°F. Place cod on rimmed baking sheet lined with nonstick foil, sprinkle with jerk seasoning and tsp salt and roast until opaque throughout, 12 to 15 minutes.
- Meanwhile, heat oil and garlic in large skillet on medium until beginning to sizzle, about 2 min. Add peppers, onion, carrot, chile, allspice and tsp salt and cook, stirring occasionally, until just tender, 5 to 6 min. Add vinegar and cook until it evaporates and vegetables are tender, 4 to 5 minutes more.
- Transfer fish and peppers to platter and squeeze lime over top, then sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
260
|
260
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 33 | 33 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 485 | 485 |
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