Tomato-Braised Whiting with Pigeon Peas and Brown Rice

Name: Tomato-Braised Whiting with Pigeon Peas and Brown Rice
Prep time: 80 min
Total time: 80 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lb Kosher whiting fillets; 2 cup Brown rice; 4 cup Water; 2 can Pigeon peas, canned, drained and rinsed; 3 tbsp Olive oil; 1 piece Yellow onion, diced; 1 piece Red bell pepper, diced; 4 clove Garlic; 1 can Canned crushed tomatoes; 4 piece Fresh thyme sprigs; 0.5 tsp Ground allspice; 1 tsp Smoked paprika; 2 tbsp Lime juice; 2 tsp Salt; 0.5 tsp Black pepper; 3 piece Scallions, sliced (garnish)

Caribbean · 80 mins

Kosher whiting fillets gently cooked in a mild tomato-pepper sauce, with pigeon peas and brown rice. Prepare sauce and rice ahead; cook fish on serving day.

I By indyi

Servings

2 lb Kosher whiting fillets
2 cup Brown rice
4 cup Water
2 can Pigeon peas, canned, drained and rinsed
3 tbsp Olive oil
1 piece Yellow onion, diced
1 piece Red bell pepper, diced
4 clove Garlic
1 can Canned crushed tomatoes
4 piece Fresh thyme sprigs
0.5 tsp Ground allspice
1 tsp Smoked paprika
2 tbsp Lime juice
2 tsp Salt
0.5 tsp Black pepper
3 piece Scallions, sliced (garnish)

Calories

773 kcal

Protein

44g

Carbs

93g

Fat

26g

Fiber

11g

Sugar

10g

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Make-Ahead Rice

1. Rinse the brown rice, then combine with the water and 1 tsp of the salt in a pot. Bring to a boil, cover, reduce to low and simmer 40 minutes until tender. Rest covered 10 minutes, fluff, cool and refrigerate in an airtight container.

2 cup Brown rice, 4 cup Water, 1 tsp Salt
Make-Ahead Sauce

2. Heat the olive oil in a large deep skillet over medium heat. Cook the onion and red bell pepper 6 minutes until soft, then add the garlic, allspice and smoked paprika and cook 1 minute until fragrant.

3 tbsp Olive oil, 1 piece Yellow onion, diced, 1 piece Red bell pepper, diced, 4 clove Garlic, 0.5 tsp Ground allspice, 1 tsp Smoked paprika
3. Add the crushed tomatoes, thyme sprigs, remaining salt and black pepper. Simmer gently 20 minutes until thickened, then stir in the pigeon peas and lime juice and cook 5 minutes. Cool, discard thyme stems and refrigerate up to 3 days.

2 can Pigeon peas, canned, drained and rinsed, 1 can Canned crushed tomatoes, 4 piece Fresh thyme sprigs, 2 tbsp Lime juice, 1 tsp Salt, 0.5 tsp Black pepper
Serving Day

4. Reheat the tomato and pigeon pea sauce in a wide skillet over medium heat until simmering, adding a splash of water if too thick. Reheat the rice covered in the microwave or a pot with a splash of water until steaming hot.
5. Pat the whiting fillets dry and nestle them into the simmering sauce, spooning sauce over the top. Cover and cook gently over medium-low heat 6 to 8 minutes until the fish is opaque and flakes easily, handling carefully as whiting is delicate.

2 lb Kosher whiting fillets
6. Serve the fish and sauce over the brown rice, garnished with the scallions.

3 piece Scallions, sliced (garnish)

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