Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp.
Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions.
Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Pour off most of the marinade to reduce the carbs from the fruit juice.
Add cilantro and diced tomato, stir and serve at cool room temperature.
Adapted from: "The Chile Pepper Book" by Susan Belsinger and Carolyn Dille
Serve with tortilla chips.
For low carb chips take low-carb tortillas and cut in wedges. Place the wedges on a cookie sheet, spray them lightly with oil and bakes them for 10-15 mins until crisp and brown.
For a milder version use Serrano or Jalapeno peppers instead of the firey Hapaneros.
Each (3/4 cup) serving contains:
Cals: 126, FatCals: 35, Total Fat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat 1g.
Chol: 77mg, Na: 73mg, K 342mg
Total carbs: 4g, Fiber: 1g, Sugars 1g
(Assumes fruit juices have been poured off, Chips have not been counted)
This works well for diabetics if you use low-carb chips and pour off the fruit juice used in the marinade. Most of the carbs are in the sugar of the orange juice with a small amount in the onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12|
|Calories from Fat: 35 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 76.2mg||23 %|
|Sodium 74mg||3 %|
|Potassium 336.6mg||9 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.3g|
|Protein 16.9g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 124
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