Wednesday, April 8, 2015

One Pan Wednesday: Caribbee Cod

Tonight's meal for two was made in one baking dish:  Brown rice, assorted vegetables, sliced lemon, wild cod and a lime orange pepper spice blend from Puerto Rico baked beautifully!  Here's how I made it:

Caribbee Cod

(Serves 2)

Layer in baking dish sprayed with Pam:
1/2 cup instant brown rice
1 cup water
1/2 cup sliced summer squash
1 carrot, peeled and sliced thin
15 thin asparagus spears, sliced in 2 inch pieces
1/3 cup sweet pepper rings
1/3 cup shiitake mushrooms
1/4 cup pea shoots
10 ounce wild cod fillet, cut in 2
1 lemon, sliced
1 tablespoon lime orange pepper spice blend

Cover with foil.  Bake at 375 F for 30 minutes.  Remove foil and bake 10 additional minutes.

My colleague Betty gave me and our RD friends a Spicy Caribbee Lime Orange Pepper Blend from her vacation in Puerto Rico.  The blend is salt free and advertised as Puerto Rico's finest blend!


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