Sea Bass with Black-Eyed Peas

Oxmoor House
4 servings.


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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)


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. To serve, spoon fish mixture over rice.

Created date

August 2009

Nutritional Information

Calories 435
Caloriesfromfat 14 %
Fat 6.6 g
Satfat 1.2 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 32.4 g
Carbohydrate 60.4 g
Fiber 0.0 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 271 mg
Calcium 0.0 mg