Using Frozen Veggies: Creamy Gingered Peas and White Fish

Yesterday’s post offered advice for dealing with “vegetable exhaustion:”  Take a break every now and then by using frozen vegetables, which require little to no prep time.  Here’s a great, “take-a-break” one dish meal, made easy with not only frozen peas, but also a convenient frozen fish fillet.

Creamy Gingered Peas and White Fish

  • 2 10-oz. pkgs. Columbia River Organic Peas and Pearl Onions

Place peas in medium-sized saute pan with a lid.  Turn heat to medium, cover and cook about 5-8 minutes, stirring occasionally, until peas and onions are thoroughly cooked and moisture has evaporated.

  • 2 Tbsp. freshly sqeezed lime juice, divided
  • 2 tsp. soy sauce
  • 1 6-oz. frozen Mahi Mahi filet, thawed and cut into roughly ¾” cubes

While peas cook, combine half of lime juice and all of soy sauce in a soup bowl.  Gently squeeze fish cubes to eliminate excess moisture, then place in lime juice mixture and toss to coat.  Reserve.

  • 2 tsp. canola oil
  • 2 tsp. freshly grated ginger
  • 1/2 cup chicken broth
  • 1/4  to 1/3 cup coconut milk, to taste

Once peas are done, reduce heat to medium low and push to sides of pan.  Into center of pan, pour oil and allow to warm for 10-15 seconds.  Stir ginger into oil and cook about 30-45 seconds.  Dump reserved fish over ginger and spread into a single layer.  Cook a minute or two to lightly brown one side, then pour in broth and coconut milk.  DEGLAZE pan, then reduce heat to low, cover and allow fish to cook another minute or two, stirring a couple times, just until fish is cooked through.  Avoid overcooking fish.  Immediately remove pan from heat.

  • 1-2 tsp. fish sauce, to taste
  • 2 cups cooked Forbidden Rice, brown basmati or other whole grain brown rice or quinoa.

Sprinkle with fish sauce and remaining lime juice, to taste, then serve stew nestled into a bed of rice that has been warmed in microwave.

Notes and Options

Snap or Snow Pea Option: Try substituting fresh snap or snow peas for the frozen peas, when in season.  Slice them about ¾ to 1” thick and SIMMER-STEAM in about ½ cup broth, just until crisp-tender and still bright green.

Fish Options: Cod, snapper and talapia make good substitutes if Mahi Mahi is not available.

Brands: Columbia River peas are called for because they are so sweet and flavorful.  Another brand can be substituted, however.

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3 Responses

  1. […] days after the series, with leftover coconut milk sitting in my frig, I created this month’s Creamy Gingered Pea and White Fish recipe for the […]

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  2. […] a good, take-a-break recipe?  Check out the next post for “Creamy Gingered Peas and White Fish,” an easy but tasty meal-in-one […]

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  3. […] easy meal on those nights.   I even came up with the perfect “take-a-break” recipe:  Creamy Gingered Peas and White Fish, a 15-minute, totally healthful and yummy one dish […]

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