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Sea Bass with Black Eyed Peas Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Frozen black eyed peas||10 Ounce (1 Package)|
|Olive oil flavored vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Diagonally sliced green beans||1 Cup (16 tbs) (Use Fresh)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Minced thyme||1 Tablespoon|
|Canned low sodium chicken broth||1 Cup (16 tbs), undiluted|
|Freshly ground pepper||1⁄2 Teaspoon|
|Sea bass fillets||1 Pound, cut into 1 1/2 inch pieces (1 1/2 Inch Thick)|
|Cooked long grain rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
Serving size: Complete recipe
Calories 2275 Calories from Fat 367
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 8 g39.9%
Trans Fat 0 g
Cholesterol 186 mg
Sodium 1155.8 mg48.2%
Total Carbohydrates 308 g102.6%
Dietary Fiber 48 g192%
Sugars 10.2 g
Protein 172 g344.8%
Vitamin A 275.5% Vitamin C 67.9%
Calcium 43.4% Iron 188.3%
*Based on a 2000 Calorie diet
Add peas; reduce heat to medium, and cook 35 minutes or until peas are tender.
Remove peas from skillet; drain well, and set aside.
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.