caribbean

Guadeloupe Court Bouillon Fish with Tomato and Lime

Name: Guadeloupe Court Bouillon Fish with Tomato and Lime
Yield: 1 serving
Cuisine: caribbean
Ingredients: 240 g White fish fillet (snapper, grouper, or cod); 14 g Olive oil; 80 g Onion, sliced; 8 g Garlic, minced; 220 g Tomato, diced; 2 g Fresh thyme; 20 g Lime juice; 220 g Water; 160 g Cooked white rice; 1 g Black pepper

This simmered dish pairs White fish fillet with Tomato, diced, Lime juice and Onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Gluten free High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

57 g Protein

66 g Carbohydrates

19 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g White fish fillet (snapper, grouper, or cod) 240 kcal
14g Olive oil 124 kcal
80g Onion, sliced 32 kcal
8g Garlic, minced 12 kcal
220g Tomato, diced 40 kcal
2g Fresh thyme 2 kcal
20g Lime juice 6 kcal
220g Water 0 kcal
160g Cooked white rice 208 kcal
1g Black pepper 3 kcal

Cooking instructions

White fish fillet (snapperBlack pepper
Pat fish dry and season lightly with salt and black pepper.
Olive oilOnionGarlic
Heat olive oil in a small pot or deep skillet over medium heat. Saute onion and garlic 2-3 minutes until softened.
TomatoFresh thyme
Add diced tomato and thyme; cook 3 minutes until tomatoes start to break down.
Lime juiceWater
Add water and bring to a simmer. Add lime juice and taste the broth; adjust salt.
White fish fillet (snapper
Nestle fish into the simmering sauce. Cover and poach gently 6-10 minutes (depending on thickness) until fish flakes easily.
White fish fillet (snapper
Serve the fish with sauce spooned over the top.