This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."
-Neil Armstrong, Astronaut
After steeping sun dried tomatoes it's always a good idea to save the liquid. It keeps for a couple days in the refrigerator and adds a lot of flavor to pasta sauces or in risotto dishes like this one.
When I was designing this recipe, my first choice was cod or halibut, but when I got to the market the best quality white fish was sole. Each of these choices might add a different flavor to the dish, but the key is to make your ingredient selections based on what is fresh.
Servings: 2 | Serving size: about 3 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe also requires making Sun Dried Tomato Pesto
Leftovers will keep fairly well for about 48 hours in the refrigerator. Reheat gently to avoid overcooking the fish.
|1 tsp||extra virgin olive oil|
|1 large||onion (diced)|
|1/2 cup||arborio rice|
|fresh ground black pepper (to taste)|
|1 cup||water from steeped sun dried tomatoes|
|2/3 cup||frozen peas (thawed)|
|1 ounce||goat cheese|
|6 ounces||white fish (halibut, grouper, sole or cod) (cubed)|
|4 Tbsp||Sun Dried Tomato Pesto|
Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent.
Add the arborio rice and stir. Cook for about 2 minutes, then add the salt and pepper. Add the water.
Simmer on medium, partially covered, for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
Add the peas and goat cheese. Stir and add the white fish.
Add a little more water, if needed, add the pesto, and stir.
Cook for about 5 – 8 minutes until the fish is cooked.
Serving size: about 3 cups
|Calories 481||Calories from Fat 119|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 5g||18%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 11g||25%|
|Vitamin A 24%||Vitamin C 66%|
|Calcium 15%||Iron 30%|
|Vitamin K 142 mcg||Potassium 994 mg|
|Magnesium 102 mg|