Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Grouper | not in our table | 0 |
| Water | not in our table | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb skinless grouper fillets
- 2 x lemons
- salt to taste
- 3 tbl margarine
- 2 cup water
- 1/2 lb potatoes, sliced
- 1/2 tsp chopped garlic
- 1 tbl chopped parsley
- 1/2 x goat pepper or Scotch Bonnet Pepper chopped, or cayenne, to taste
- 2 lrg onions, sliced
- 1/2 cup chopped celery
Directions
Wash fish and squeeze the juice of 1 lemon over the fillets. Sprinkle with salt.
Place margarine and water in a nonreactive skillet over medium-high heat. Add the potatoes, garlic, parsley, hot pepper, salt and juice of 1 lemon. Bring to a boil and cook about 10 minutes or until potatoes are almost done.
Add the fish, top with the onions and celery, immediately reduce heat to simmer, cover and cook fish about 10 minutes or until cooked through. Do not overcook or let water boil.
Makes 4 to 5 servings.
Category:Bahamian Recipes
Category:Bahamian Meat Dishes