Snapper with Pineapple and Beans
Kasey
ingredients
- 3/4 c uncooked long-grain brown rice
- 4 Tbsp orange juice
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- 4 Tbsp finely chopped cilantro
- 2 cloves garlic, minced
- 1 pinch (about 1/16 tsp) sugar
- 4 snapper fillets (5 oz each), rinsed and patted dry
- 1 3/4 c medium salsa
- 1 can (15 oz) no-salt-added black beans, drained and rinsed
- 2 c chopped pineapple
directions
- 1
Preheat oven to 450 degrees
- 2
Cook rice accordingly to package
- 3
In a large, shallow bowl, combine orange and lime juices, olive oil, two tablespoons cilantro, garlic, and sugar, plus salt and pepper to taste. Add snapper fillets and marinate for 15 to 20 minutes.
- 4
In a 3-quart baking dish, combine rice, salsa, beans, pineapple, and 1 tablespoon cilantro. Place snapper over mixture, overlapping fillets if necessary. Spoon remaining marinade over fish.
- 5
Bake uncovered until fish is cooked through and opaque, about 25 to 30 minutes. Sprinkle remaining cilantro on top and serve.
notes
Nutritional Analysis: Calories: 466 Fat: 10 grams Saturated Fat: 2 grams Sodium: 594 mg Carbs: 54 grams Fiber: 5 grams Protein: 37 grams
Source: Women's Health
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