Thursday, March 11, 2010

Lent - Picante Bass Fillets

Vegetable cooking spray
1 t. vegetable oil
1/3 c. chopped onion
3 large garlic cloves
1 c. water
1 t. chicken-flavored bouillon granules
1 (4 oz) can chopped green chiles, drained
2 t. chili powder
1/4 t. ground cumin
2/3 c. uncooked long-grain rice
6 ( 4 oz.) bass fillets
1/2 medium avocado
1 medium tomato, chopped
2 T. plus 2 t. chopped ripe olives
1/4 c. plus 2 t. (1 1/2 oz) shredded low fat Cheddar cheese

Coat a nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion and garlic; sauté until tender.
Add water and next 5 ingredients.
Bring to a boil; cover and simmer for 10 minutes.
Arrange fillets over rice; cover and cook 12 minutes or until fish flakes easily when tested with a fork and rice is tender.
Remove from heat.

Combine avocado, tomato, and olives; spoon evenly over fillets.
Sprinkle with cheese.
Cover and let stand for 2 minutes or until cheese melts.

YIELD: 6 servings (263 calories per serving)

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