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Recipe
Mojo Pepper Fish Over Rice
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Servings:
4
Total Time:
35 minutes
Recipe
Shopping List
Nutritional Information
Ratings
Ingredients
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
Prep
Bring water to boil for rice.
Slice olives, onion, and Cubanelle peppers.
Cut red peppers into strips.
Steps
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.
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.
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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Items You May Need to Buy
1/2 tsp adobo with pepper
2 bay leaves
2 Cubanelle peppers
4 fish fillets
1/2 cup roasted red peppers
1 small yellow onion
1/2 cup stuffed manzanilla olives
1 cup tomato sauce
Items You May Already Have
3 tbsp canola oil
1/2 tsp kosher salt
2 cups white rice
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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