Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 4 med Onions, peeled, sliced paper-thin
- 2 lrg Carrots, scraped, sliced paper-thin
- 2 med Green peppers, cut into strips 1/4"
- 2 med Bay leaf, crumbled
- 1/2 tsp Red pepper, crushed
- 1 Tbsp. Salt Black pepper, freshly grnd
- 1/2 c. White wine vinegar
- 6 Tbsp. Extra virgin olive oil
- 2 c. Cool water
- 2 lb Red snapper, skinned, filleted
Direcciones
- Combine onions, carrots, green peppers, bay leaves, red pepper, salt, and a few grindings of black pepper in a 3- to 4-qt enameled or possibly stainless- steel saucepan. Pour in the vinegar, 2 Tbsp. of the oil and the water, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for 20 min, or possibly till the vegetables are tender but not falling
- apart.
- Meanwhile, pour the remaining 4 Tbsp. of oil into a heavy 10- to 12- inch skillet and heat over moderate heat till a light haze forms above it.
- Add in a few fillets at a time, and cook them for 2 or possibly 3 min on each side, or possibly till delicately brown. As they brown, transfer the fillets to a large, shallow heatproof serving dish.
- Pour the warm vinegar mixturee over the fish, arranging the vegetables proportionately and attractively on top. Serve immediately or possibly cold to room temperature, cover tightly, and chill till thoroughly chilled.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 8 servings | |
| Calories 240 | |
| Calories from Fat 105 | 44% |
| Total Fat 11.86g | 15% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 962mg | 40% |
| Potassium 651mg | 19% |
| Total Carbs 8.09g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.45g | 2% |
| Protein 24.24g | 39% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
