1 bunch green onions, thinly sliced and divided
1 bunch fresh Italian parsley, finely chopped and divided
1 medium sweet onion, finely chopped
8 cloves garlic, finely chopped
3 small fresh jalapeños
4 cups no-salt-added vegetable stock (or broth), divided
1/2 cup lime juice
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
4 white fish fillets (such as haddock, snapper, or tilapia); 1 1/2 lb
1 cup basmati rice
2 cups water
1 lime, for wedges
- Slice green onion (1 cup). Chop parsley (1 cup), onion (1 cup), and garlic. Remove membrane and seeds from jalapeños (if desired), then finely chop two jalapeños, slice remaining jalapeño thinly.
- Combine: 2 cups stock, lime juice, onions, garlic, chopped jalapeño, 1/2 teaspoon salt, 1/2 teaspoon pepper, and one-half each green onions and parsley. Place fish in shallow dish and pour stock mixture over fish. Marinate 30 minutes (or overnight).
- Prepare rice following package instructions (using water). Remove fish from marinade mixture; set aside (wash hands). Pour marinade mixture and remaining 2 cups stock into large sauté pan and bring to a boil on high, then reduce heat to medium-low. Simmer 5 minutes.
- Carefully nestle fish into broth mixture (wash hands) and cover. Simmer (do NOT boil) 8–10 minutes or until fish is opaque and flakes easily. Serve fish over rice with poaching liquid, sprinkled with remaining 1/2 teaspoon each salt and pepper and topped with jalapeño slices, remaining green onions and parsley, and lime wedges.
Always check fish for bones and cook to an internal temperature of 145°F.
Amount per 1/4 recipe serving: Calories 400, Total Fat 3.00g, Sat Fat 0.50g, Trans Fat 0.00g, Chol 65mg, Sodium 820mg, Total Carb 51g, Fiber 4.00g, Sugars 7g, Protein 40g, Calc 10%, Vit A 0%, Vit C 0%, Iron 15%