Sea Bass with Black-Eyed Peas



4 servings.

Recipe from

Oxmoor House

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


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.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note