Mojo Pepper Fish Over Rice

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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Makes 4 Servings

Cooking Sequence
– Begin rice; prepare sauce – 15 minutes
– About 15 minutes before rice is done, prepare fish; serve – 15 minutes

Cooking Instructions:

Mojo Pepper Fish Over Rice

1/2 cup stuffed manzanilla olives, sliced
2 Cubanelle peppers, sliced
1/2 cup roasted red peppers
5 oz fresh pre-sliced onions (2 cups)
2 cups white rice
3 tablespoons canola oil, divided
1 cup tomato sauce
2 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper, divided
4 fish fillets (tilapia, snapper or basa; 1 1/2 lb)
1/2 teaspoon adobo with pepper

– Put water on to boil for rice.
– Slice olives and Cubanelle peppers.
– Cut red peppers into strips.

1. Prepare rice following package instructions.
2. Preheat medium saucepan on medium-high 2-3 minutes. Add 1 tablespoon oil, then onions; cook 3-4 minutes or until soft.
3. Stir in olives, cubanelles, roasted red peppers, tomato sauce, bay leaves, salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium; cook and stir 10-12 minutes or until vegetables are soft and tender.
4. Preheat large sauté pan on medium-high 2-3 minutes. Season fish on both sides with adobo and 1/4 teaspoon pepper (wash hands). Place 2 tablespoons oil in pan, then add fish; cook 3-4 minutes on each side or until fish flakes easily. Top rice with fish and sauce; serve.

Aprons Advice
– Complete your meal with a fresh salad blend, Cuban bread and Key lime pie.
– If you can’t find Cubanelle peppers, you can use poblano or green bell peppers.