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Sea Bass with Black-Eyed Peas

Yield 4 servings.

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)

Nutrition 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

How to Make It

  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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