Publix Aprons

Mojo Pepper Fish Over Rice

Mojo Pepper Fish Over Rice
Total Time:
35 minutes


1/2 cup stuffed manzanilla olives, thinly sliced
1 small yellow onion, thinly sliced
2 Cubanelle peppers, thinly sliced
1/2 cup roasted red peppers
2 cups white rice
3 tablespoons canola oil, divided
1 cup tomato sauce
2 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper, divided
4 fish fillets (such as tilapia, snapper, or bass), 1 1/2 lb
1/2 teaspoon adobo with pepper


  • Bring water to boil for rice.
  • Slice olives, onion, and Cubanelle peppers.
  • Cut red peppers into strips.


  1. Prepare rice following package instructions. Preheat medium saucepan on medium-high 2–3 minutes. Add 1 tablespoon oil, then onions; cook 3–4 minutes or until soft.
  2. Stir in olives, Cubanelles, roasted red peppers, tomato sauce, bay leaves, salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium; cook and stir 10–12 minutes or until vegetables are soft and tender.
  3. Preheat large sauté pan on medium-high 2–3 minutes. Season fish on both sides with adobo and remaining 1/4 teaspoon pepper (wash hands). Place remaining 2 tablespoons oil in pan, then add fish; cook 3–4 minutes on each side or until fish flakes easily and is 145°F. Top rice with fish and sauce; serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 690kcal; FAT 17.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 75mg; SODIUM 1060mg; CARB 92g; FIBER 3.00g; SUGARS 6g; PROTEIN 43g; CALC 6%; VIT A 35%; VIT C 110%; IRON 35%

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