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Publix Aprons Recipes

Seafood Sauté With Black-Eyed Pea Salsa and Queso Plantains

Total Time - 25 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare rice, if serving
  • Prepare fish recipe (15 minutes)
  • Prepare plantain recipe; serve (10 minutes)

Seafood Sauté With Black-Eyed Pea Salsa and Queso Plantains

Seafood Sauté With Black-Eyed Pea Salsa

1 Haas avocado, coarsely chopped
2 tablespoons fresh cilantro, finely chopped
6 oz Deli black-eyed pea salad
2 links cured chorizo (3 oz)
2 fish fillets (such as tilapia, swai, or orange roughy), 8-10 oz
1 tablespoon canola oil
1/2 cup half & half
1/2 cup chipotle cooking sauce
1/2 cup sour cream
8 oz large peeled/deveined shrimp, tails removed

  • Chop avocado and cilantro; combine with pea salad and set aside.
  • Cut chorizo in half lengthwise, then cut into 1/4-inch-thick slices.
  • Cut each fillet in half (wash hands).
  1. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add fish and chorizo; cook 2 minutes without turning. Whisk half & half, cooking sauce, and sour cream together until blended.
  2. Reduce heat on fish to medium-low. Turn fish over and add sauce; bring sauce to a simmer.
  3. Stir in shrimp; cook 3-4 minutes or until shrimp are pink and opaque and fish separates easily. Serve fish and shrimp with sauce over rice; top with black-eyed pea salsa.

CALORIES (per 1/4 recipe) 490kcal; FAT 35g; CHOL 170mg; SODIUM 1160mg; CARB 14g; FIBER 4g; PROTEIN 30g; VIT A 25%; VIT C 60%; CALC 10%; IRON 10%

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Queso Plantains

1 (11-oz) box frozen, baked, ripe plantains
3 tablespoons unsalted butter
1/2 cup quesadilla (or Monterey Jack) cheese, shredded
1/2 cup half & half
1/8 teaspoon cayenne pepper (optional)

  1. Microwave plantains on HIGH 1-1 1/2 minutes or until thawed.
  2. Preheat large sauté pan on medium 1-2 minutes. Cut plantains in half lengthwise. Place 3 tablespoons butter in pan and let melt. Add plantains; cook 2-3 minutes on each side or until browned. Meanwhile, shred cheese.
  3. Reduce heat on plantains to low. Add half & half and cheese, then cover; simmer 1-2 minutes or until cheese melts and sauce begins to thicken. Sprinkle with pepper; serve.

CALORIES (per 1/4 recipe) 360kcal; FAT 22g; CHOL 40mg; SODIUM 115mg; CARB 38g; FIBER 0g; PROTEIN 4g; VIT A 15%; VIT C 8%; CALC 4%; IRON 4%

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Shopping List

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Add to your grocery list 1 cup half & half
Add to your grocery list 1/2 cup quesadilla (or Monterey Jack) cheese
Add to your grocery list 1/2 cup sour cream

Add to your grocery list 6 oz black-eyed pea salad

Dry Grocery
Add to your grocery list 1/8 tsp cayenne pepper
Add to your grocery list 1/2 cup chipotle cooking sauce

Add to your grocery list 1 (11-oz) box baked, ripe plantains

Add to your grocery list 2 links cured chorizo (3 oz)

Add to your grocery list 1 Haas avocado
Add to your grocery list 1/4 bunch fresh cilantro

Add to your grocery list 2 fish fillets (such as tilapia, swai, or orange roughy), 8-10 oz
Add to your grocery list 8 oz large peeled/deveined shrimp

From Your Pantry
Add to your grocery list 1 tbsp canola oil
Add to your grocery list 3 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with white rice, Cuban bread, and mango Key lime pie for dessert.
  • If you have extra chipotle cooking sauce, try mixing it into cooked rice or meat for tacos for a little extra kick.
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Recipe Version seaf0173