Sea Bass with Black-Eyed Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups water |
1 (10-ounce) package frozen black-eyed peas, thawed |
olive oil-flavored vegetable cooking spray |
1 teaspoon olive oil |
1 cup diagonally sliced fresh green beans |
1/2 cup diced carrot |
1/2 cup diced celery |
1/2 cup diced onion |
1 tablespoon minced fresh thyme |
1 cup canned low-sodium chicken broth, undiluted |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
1 pound sea bass fillets (1 1/2 inches thick), cut into 1 1/2-inch pieces |
3 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Bring water to a boil in a large nonstick skillet. Add peas; reduce heat to medium, and cook 35 minutes or until peas are tender. Remove peas from skillet; drain well, and set aside.
2. Wipe skillet dry with a paper towel. Coat skillet with cooking spray; add oil. Place over medium heat until hot. Add beans and next 4 ingredients; cover and cook 3 minutes or until vegetables are crisp-tender. Add broth, pepper, and salt. Bring to a boil. Add fish; cook, stirring occasionally, 6 minutes or until fish flakes easily when tested with a fork. Stir in black-eyed peas. To serve, spoon fish mixture over rice.
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