clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Pan-Roasted Fish with Rice and Cilantro-Edamame Pesto

Pan-Roasted Fish with Rice and Cilantro-Edamame Pesto
Total Time:
25 minutes


2 limes, for juice
1 bunch fresh cilantro
4 cloves fresh garlic
1 (10-oz) package fresh shelled edamame, divided
3 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
4 firm white fish fillets (such as halibut, bass, or snapper), 21–24 oz
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon ground coriander
2 (8.5-oz) pouches quinoa and brown rice blend
4 cups baby spinach
1 cup no-salt-added chicken stock (or broth)


  1. Squeeze limes for juice (2 tablespoons). Remove cilantro leaves from stems (1 cup). Place cilantro, garlic, lime juice, 1/4 cup edamame, 2 tablespoons oil, and red pepper into food processer bowl; process until smooth (may need 2 tablespoons water), then set pesto aside.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with salt, pepper, and coriander (wash hands). Place remaining 1 tablespoon oil in pan, then add fish; cook 3–4 minutes on each side or until golden and 145°F. Remove from pan and cover to keep warm.
  3. Add remaining edamame, spinach, stock, and 1/2 cup pesto to same pan; cook and stir 2–3 minutes or until spinach wilts and edamame is hot. Microwave rice following package instructions.
  4. Place rice in dish; top with edamame-spinach mixture, fish, and a dollop of pesto. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 590kcal; FAT 19.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 100mg; SODIUM 720mg; CARB 46g; FIBER 8.00g; SUGARS 2g; PROTEIN 52g; CALC 10%; VIT A 0%; VIT C 0%; IRON 30%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star