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Caribbean Flounder with Rice
1 tablespoon of olive oil
1 cup of chopped scallions
1 cup of chopped tomatoes
1 cup of long-grain white rice
1 large sweet red pepper, chopped
1 small jalapeno pepper, seeded and chopped
1/2 cup of chicken stock1/4 cup of cider vinegar
1 teaspoon of sugar
1/2 teaspoon of dried thyme
4 flounder filets (about 4 ounces each)
1/8 teaspoon of salt
1/8 teaspoon of ground black pepper
Coat a Dutch oven with no-stick spray and place over medium-high heat
until hot. Add the oil, scallions, tomatoes, rice, red peppers, and
jalapeno peppers. Cook, stirring. for 5 minutes, or until the peppers
are soft. Add the stock, vinegar, sugar, and thyme. Cook, stirring, for
1 minute. Cover and cook for 15 minutes. Lay the flounder on top of the
rice and vegetables. Cover and cook for 10 minutes, or until the rice is
tender and the fish is opaque in the center. Sprinkle with the salt and
pepper. Serves 4. |
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