4 Serves
35 Mins
Rinse the fish fillets and pat them dry. Rub the fish with lime juice and season generously with Creole seasoning, salt, and pepper. Set aside.
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KoreanVitamin K
49 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
153 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
494 mg / 1,250 mgPotassium
674 mg / 4,700 mgSodium
931 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
16 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Heat cooking oil in a large skillet over medium heat. Add the seasoned fish and cook for 5-7 minutes per side until the exterior is crispy and the fish is cooked through. Remove the fish from the skillet and keep warm.
Drain most of the oil, leaving about 2-3 tablespoons in the skillet. Add the bay leaves, minced garlic, and ginger, stir-frying for 1 minute until fragrant.
Add the chopped onion, bell peppers, fresh thyme, Scotch bonnet pepper, sugar, and allspice to the skillet. Continue to stir-fry for 2-3 minutes.
Stir in the vinegar, adjust the seasoning with salt and pepper, and let the sauce simmer for 2 minutes. Remove the bay leaves and thyme sprigs before serving the sauce over the fish.
7
g68
g14
g
Thai
New Zealand