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INGREDIENTS
2 limes, for juice
1 bunch fresh cilantro
4 cloves fresh garlic
1 (10-oz) package fresh shelled edamame, divided
3 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
4 firm white fish fillets (such as halibut, bass, or snapper), 21-24 oz
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon ground coriander
2 (8.5-oz) pouches quinoa and brown rice blend
4 cups baby spinach
1 cup no-salt-added chicken stock (or broth)
STEPS
1. Squeeze limes for juice (2 tablespoons). Remove cilantro leaves from stems (1 cup). Place cilantro, garlic, lime juice, 1/4 cup edamame, 2 tablespoons oil, and red pepper into food processor bowl; process until smooth (may need 2 tablespoons water), then set pesto aside.
2. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Season fish with salt, pepper, and coriander (wash hands). Place remaining 1 tablespoon oil in pan, then add fi sh; cook 3-4 minutes on each side or until golden and 145°F. Remove from pan and cover to keep warm.
3. Add remaining edamame, spinach, stock, and 1/2 cup pesto to same pan; cook and stir 2-3 minutes or until spinach wilts and edamame is hot. Microwave rice following package instructions.
4. Place rice in dish; top with edamame-spinach mixture, fish, and a dollop of pesto. Serve.
NUTRITIONAL INFORMATION
CALORIES (per 1/4 recipe) 590kcal; FAT 19.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 100mg;