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Southwestern Style Southern Flounder with Rice and Beans
Submitted by
02/01/2010
02/01/2010
| Southern Flounder Fillets with Rice and Beans
Servings: 6 | |
| Ingredients: Southwestern Style Southern Flounder with Rice and Beans fish: 2 pounds Southern flounder fillets, skin on 2 tsp orange juice 4 tsp minced fresh cilantro salt to taste 1 tbsp vegetable oil rice and beans: 3/4 cup long grain rice 1 tbsp minced garlic 1 tbsp vegetable oil 2 cups tomato salsa 1 1/2 cups cooked or frozen corn 1 15-ounce can pinto or black beans, drained and rinsed 1/2 cup orange juice 1/2 tsp ground cumin 1/2 tsp freshly ground black pepper 2 tbsp minced fresh cilantro found at http://www.fresh-seafood.net/ |
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| Instructions: Preheat oven to 400 degrees. Place fillets skin side down in a single layer in a shallow dish. In a small bowl, mix orange juice, cilantro, salt and oil. Spoon mixture over rockfish and spread to evenly coat. Cook rice according to package directions and keep warm. In a heavy, large skillet, heat remaining tablespoon of oil on medium heat for 3 minutes until hot. Add garlic and sauté until slightly softened, about 2 minutes. Stir in the salsa, corn, beans, orange juice, cumin, and pepper. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally. Remove from heat and stir in cilantro. Spoon hot rice into a 9 x 13 inch baking dish and top with bean mixture; stir gently to blend. Place fish fillets, coated side up, on top of the bean mixture. Bake, uncovered, until the fillets turn white and just begins to flake when tested with a fork, 18 to 20 minutes. |
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