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Publix Simple Meals

Cilantro Pesto Mahi and Red Pepper Sauce With Yellow Rice and Peas

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Preheat grill


-- Prepare fish recipe and begin to grill fish through step 7 - 25 minutes


-- Prepare rice and complete fish; serve - 10 minutes


Cilantro Pesto Mahi and Red Pepper Sauce

Ingredients

4 mahi (or snapper, swordfish) fillets (1 1/2 lbs)

2 tablespoons shredded Parmesan cheese

2 fresh garlic cloves

1/3 cup chopped walnuts

1 tablespoon extra-virgin olive oil

15-20 sprigs fresh cilantro (rinsed)

3/4 teaspoon pepper, divided

1 medium shallot (rinsed)

1/2 cup white wine

1 (12-ounce) jar roasted red peppers (drained)

3/4 teaspoon salt, divided

1 tablespoon butter

Steps

1. Preheat grill. Thaw fish under cold running water, if needed.

2. Place cheese, garlic, and walnuts in food processor; process 15-20 seconds or until finely chopped. Add olive oil, cilantro (about 1/4 cup), and 1/8 teaspoon of the pepper. Process 15-20 seconds or until smooth; remove from food processor and set aside.

3. Peel shallot and mince finely; combine with wine in small saucepan. Bring to boil on medium-high.

4. Reduce heat to medium; cook about 4 minutes, stirring occasionally, or until liquid has reduced by about one half.

5. Place red peppers in food processor; add wine reduction and process 20-25 seconds or until smooth. Pour mixture back into same pan; bring to boil on medium-high.

6. Reduce heat to medium; simmer 3-4 minutes, stirring often, or until sauce thickens.

7. Meanwhile, season both sides of fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place fish on grill (wash hands); close lid (or cover loosely with foil). Grill 4-6 minutes on each side or until fish is golden and separates easily with a fork.

8. Add butter to pepper sauce along with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; whisk until smooth. (Reduce heat to low to keep warm, if needed.) Spoon pepper sauce onto serving plates; place fish on sauce and top with cilantro pesto. Serve.

Yellow Rice and Peas

Ingredients

1 cup frozen baby peas

2 (8.8-ounce) pouches pre-cooked yellow rice

Steps

1. Place peas in microwave-safe bowl. Cover and microwave on HIGH 30-45 seconds or until thawed; drain if needed.

2. Stir in rice; microwave on HIGH 2-3 minutes, stirring once, or until thoroughly heated. Stir and serve.

Aprons Advice

The fish recipe can also be served chilled. Along with the cold sauces, you can add olives, onions, fresh tomatoes, hard-boiled eggs, and fresh lemon wedges.

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Cilantro Pesto Mahi and Red Pepper Sauce

CALORIES (per 1/4 recipe) 340kcal; FAT 15g; CHOL 135mg;SODIUM 820mg; CARB 13g; FIBER 1g; PROTEIN 34g;VIT A 70%; VIT C 100%; CALC 8%; IRON 20%

Yellow Rice and Peas

CALORIES (per 1/4 recipe) 230kcal; FAT 4.5g; CHOL 0mg;SODIUM 830mg; CARB 42g; FIBER 2g; PROTEIN 6g;VIT A 15%; VIT C 20%; CALC 0%; IRON 10%