caribbean

Jamaican Brown Stew Snapper with Butter Beans and Rice

Name: Jamaican Brown Stew Snapper with Butter Beans and Rice
Yield: 1 serving
Cuisine: caribbean
Ingredients: 169 g snapper fillet; 150 g cooked white rice; 112 g canned butter beans, drained; 66 g onion, sliced; 6 g garlic, minced; 17 g tomato paste; 9 g soy sauce; 11 g vegetable oil; 0.94 g ground allspice; 2 g salt

This simmered dish pairs snapper fillet with cooked white rice, canned butter beans, drained and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

49 g Protein

78 g Carbohydrates

15 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

169g snapper fillet 169 kcal
150g cooked white rice 195 kcal
112g canned butter beans, drained 129 kcal
66g onion, sliced 26 kcal
6g garlic, minced 9 kcal
17g tomato paste 14 kcal
9g soy sauce 6 kcal
11g vegetable oil 97 kcal
1g ground allspice 3 kcal
2g salt 0 kcal

Cooking instructions

vegetable oilground allspicesalt
Pat the fish dry and season with salt, allspice, and black pepper. Heat oil in a skillet over medium-high heat.
snapper fillet
Sear the snapper 2-3 minutes per side until browned; transfer to a plate.
oniongarlictomato paste
In the same skillet, saute onion and garlic 2 minutes. Stir in tomato paste and cook 30 seconds.
canned butter beanssoy sauce
Add 120 ml water, soy sauce, and butter beans; bring to a simmer and scrape up browned bits.
soy sauce
Nestle the fish into the sauce; cover and simmer 5-7 minutes until the fish is cooked through and the sauce thickens.
cooked white ricecanned butter beanssoy sauce
Meanwhile, microwave the cooked rice until hot. Serve fish and beans over rice with sauce spooned on top.