Monkfish with Black Pepper, Scallions & Jasmine Rice
Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Nutrition Score per serving:
303 calories, 46 g carbs(61%), 4 g fat (12%), 2 g fiber, 20.4 g protein(27%), <1 g saturated fat
Prep Time: 5 minutes
Cook Time: 10 minutes
Nutrition Score per serving:
303 calories, 46 g carbs(61%), 4 g fat (12%), 2 g fiber, 20.4 g protein(27%), <1 g saturated fat
It's easy to pack mega flavor into bite-size fish chunks with this recipe.
Ingredients
| 1 | cup uncooked jasmine rice, long-grain white rice or brown rice |
| 6 1/2 | cups water, divided |
| 2 | tsp olive oil |
| 1 | pound monkfish fillet, cut into 2-inch chunks |
| 1 | red bell pepper, thinly-sliced |
| 2 | tbsp hoisin sauce |
| 1/2 | tsp ground black pepper |
| 1/2 | cup green onions, thinly-sliced |
Directions
Combine the rice and 6 cups of water in a medium saucepan. Bring to a boil. Reduce heat; simmer for 8-10 minutes, until rice is tender. Drain and set aside.
Meanwhile, place wok or large skillet over medium-high heat. Once hot, add olive oil and swirl to coat pan. Add monkfish chunks and stir-fry for 2 minutes. Add red pepper slices and stir-fry for 1 minute. Add 1/2 cup of water, hoisin sauce, and black pepper and simmer for 3 minutes, until the fish is fork-tender.
Remove from heat and add sliced green onions. Spoon the rice onto 4 dinner plates. Spoon monkfish mixture over top and serve.
