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Sea Bass with Black Eyed Peas

Heart.Foods's picture
  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
  Salt 1⁄4 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2275 Calories from Fat 367

% Daily Value*

Total Fat 41 g63.6%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 186 mg62%

Sodium 1155.8 mg48.2%

Total Carbohydrates 308 g102.6%

Dietary Fiber 48 g192%

Sugars 10.2 g

Protein 172 g344.8%

Vitamin A 275.5% Vitamin C 67.9%

Calcium 43.4% Iron 188.3%

*Based on a 2000 Calorie diet

Sea Bass With Black Eyed Peas Recipe