Mexican fish and Beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 232.6
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 708.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 8.4 g
- Protein: 26.8 g
View full nutritional breakdown of Mexican fish and Beans calories by ingredient
Introduction
From Eating for Sustained Energy From Eating for Sustained EnergyNumber of Servings: 4
Ingredients
-
5ml canola or olive oil
1 stick celery, finely diced
1 onion , finely chopped
5ml garlic, crushed
410g tin tomatoes
410g tin butter beans, drained
5ml minced chilli
1/2 cup dry white wine
500g deboned white fish, cut into cubes
freshly ground black pepper
Directions
1. Heat the oil in a non stick pan.
2. Add the celery, onion and galrlic. Saute 5mins
or until soft.
3. Add the tomatoes, beans and chilli.
4. Simmer, uncovered for 10 mins.
5. Heat wine over moderate heat.
6. Add the fish, and poach gently for 3 - 4 mins, or
until just cooked through.
7. Combine the cooked fish and cooking juices
withe the tomato and bean mixture.
8. Add parsley, and pepper to taste
9. Serve immediately with mashed potato or
basmati rice and a mixed salad.
Number of Servings: 4
Recipe submitted by SparkPeople user EDGEMEAD.
2. Add the celery, onion and galrlic. Saute 5mins
or until soft.
3. Add the tomatoes, beans and chilli.
4. Simmer, uncovered for 10 mins.
5. Heat wine over moderate heat.
6. Add the fish, and poach gently for 3 - 4 mins, or
until just cooked through.
7. Combine the cooked fish and cooking juices
withe the tomato and bean mixture.
8. Add parsley, and pepper to taste
9. Serve immediately with mashed potato or
basmati rice and a mixed salad.
Number of Servings: 4
Recipe submitted by SparkPeople user EDGEMEAD.