Basil-Pepper Fish with Rice and Grilled Vegetable Relish

Servings: 4

Total Time: 30 minutes

4 frozen white fish fillets (such as cod, haddock, or mahi), thawed (20–24 oz)
1 medium mango
1 medium red bell pepper
1 medium zucchini
1 small red onion
Olive oil cooking spray
4 oz baby arugula
4 tablespoons lemon vinaigrette, divided
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1 (10-oz) bag frozen brown rice
1 (0.75-oz) package fresh basil, finely chopped and divided
1 (15.5-oz) can reduced-sodium cannellini beans, drained and rinsed
1 teaspoon minced garlic
1 cup fresh prediced tomatoes

Thaw fish

1. Preheat grill. Peel mango and slice into large pieces. Seed, core, and quarter pepper. Quarter zucchini lengthwise. Slice red onion into 2-inch-thick rings.
2. Coat mango, peppers, zucchini, and onions with spray; grill 2–3 minutes on each side or until charred but still crisp. Chop grilled fruit and vegetables, and arugula, finely; toss with 2 tablespoons vinaigrette, then set vegetable relish aside.
3. Coat fish with spray; season with salt and pepper. Grill 4–5 minutes on each side or until grill-marked and 145°F. Cook rice following microwave package instructions.
4. Chop basil (leaves only; 1/2 cup). Drain and rinse beans. Place rice in medium bowl; stir in beans, garlic, tomatoes, remaining 2 tablespoons vinaigrette, and 1/4 cup basil. Serve fish over rice, topped with vegetable relish and remaining 1/4 cup basil.

Photo and Recipe courtesy of Publix.

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