Sea Bass with Black Eyed Peas Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Black-eyed peas package | 1 , frozen | |
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| 1 cup diagonally sliced fresh green beans | ||
| Carrot | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Thyme | 1 Tablespoon, minced | |
| 1 cup canned low-sodium chicken broth, undiluted | ||
| Ground pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sea bass fillets | 1 pound | |
| Cooked | 3 Cup (16 tbs) | |
Directions
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.
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.
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.
Chef
