Recipes
Pan-Roasted Fish with Rice and Cilantro-Edamame Pesto
4 servings
25 minutes total
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Ingredients
- 2 limes, for juice
- 1 bunch fresh cilantro
- 4 cloves garlic
- 1 (10 oz) package fresh shelled edamame, divided
- 3 tablespoons olive oil, divided
- ¼ teaspoon crushed red pepper
- 4 (6 oz) firm white fish fillets (such as halibut, mahi, or snapper; about 1 ½ lb)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon ground coriander
- 4 cups baby spinach
- 1 cup no-salt-added chicken stock (or broth)
- 2 (8.5 oz) pouches quinoa and brown rice blend
Steps
- Juice limes (2 tablespoons). Remove cilantro leaves from stems (1 cup). Place cilantro, garlic, lime juice, ¼ cup edamame, 2 tablespoons oil, and red pepper into food processor bowl; process until smooth (may need up to 2 tablespoons water), then set pesto aside.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with salt, pepper, and coriander (wash hands). Place remaining 1 tablespoon oil in pan, then add fish; cook 3–4 minutes on each side until center flakes easily and is 145°F. Remove from pan and cover to keep warm.
- Add remaining edamame, spinach, stock, and ½ cup pesto to same pan; cook and stir 2–3 minutes until spinach wilts and edamame is hot. Microwave rice following package instructions.
- Divide rice evenly among serving dishes; top with edamame-spinach mixture, fish, and remaining pesto. Serve.
Amount per ¼ recipe serving: Calories 590, Total Fat 19g, Sat Fat 2.5g, Trans Fat 0g, Chol 100mg, Sodium 720mg, Total Carb 47g, Fiber 8g, Sugars 2g, Protein 52g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%