Sea Bass with Black Eyed Peas
|Water||1 1⁄2 Cup (24 tbs)|
|Frozen black eyed peas||10 Ounce (1 Package)|
|Olive oil flavored vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Diagonally sliced green beans||1 Cup (16 tbs) (Use Fresh)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Minced thyme||1 Tablespoon|
|Canned low sodium chicken broth||1 Cup (16 tbs), undiluted|
|Freshly ground pepper||1⁄2 Teaspoon|
|Sea bass fillets||1 Pound, cut into 1 1/2 inch pieces (1 1/2 Inch Thick)|
|Cooked long grain rice||3 Cup (48 tbs) (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.