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Microwave Baja Fish And Rice Bake

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Ingredients
  Vegetable oil 3 Tablespoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Medium grain white rice 1⁄2 Cup (8 tbs), uncooked
  Canned stewed tomatoes 29 Ounce, undrained, cut up (3 1/2 Cups, Two 14.5 Ounce Each Cans, Contadina)
  Lemon pepper seasoning 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Firm fish fillets 1 Pound (Any Firm White Fish)
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)
Directions

Heat oil in large skillet over medium heat; saute onion, celery and garlic.
Stir in rice; saute about 5 minutes, or until rice browns slightly.
Add tomatoes and juice, lemon pepper, salt and cayenne pepper.
Place fish fillets in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon rice mixture over fish.
Cover with foil; bake in preheated 400°F oven for 45 to 50 minutes or until rice is tender.
Allow to stand 5 minutes before serving.
Sprinkle with parsley.
Garnish with lemon slices, if desired.
Microwave Directions: Combine onion, celery and garlic in microwave-safe bowl.
Microwave at HIGH power (100%) for 3 minutes.
Stir in rice, tomatoes and juice, lemon pepper, salt and cayenne pepper.
Microwave at HIGH power for an additional 5 minutes.
Place fish fillets in 12 x 7 1/2 x 2-inch microwave-safe baking dish.
Spoon tomato mixture over fish.
Cover tightly with plastic wrap, turning up corner to vent.
Microwave at HIGH power for 20 to 25 minutes or until rice is tender.
Allow to stand 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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