| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 6 |
|
Cape whiting fillets |
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Chopped onion |
| 2 |
|
Chopped garlic cloves |
| 1 |
cn |
(16oz) tomatoes (chopped |
|
|
With can juices) |
| 1 |
ts |
Saffron threads |
| 2 |
c |
Uncooked rice |
| 3 |
cn |
(13 3/4oz ea) chicken broth |
| 1 |
pk |
(10 oz) peas |
|
|
Salt & pepper |
| 1 |
cn |
(11 oz) mandarin oranges |
|
|
Drained |
| 1 |
|
Jar (4oz) drained & diced |
|
|
Pimiento |
INSTRUCTIONS
Heat olive oil in large skillet; saute' onion & garlic until golden.
Stir in tomatoes, saffron & rice; stir over low heat 5 minutes. Stir
in chicken broth; simmer 10 minutes or until rice is half cooked.
Stir in peas & salt & pepper. Spoon rice & liquid into greased 2
quart casserole; set aside. Sprinkle fillets with salt & pepper;
place, skin side down, on table & top with part of mandarin oranges &
pimiento. Roll up fillets & place on rice in casserole, pushing rolls
down into rice. Add more oranges & sprinkle top with remaining
pimiento. Cover & bake in 375 oven for 30-35 minutes, or until rice
is tender, & liquid is absorbed.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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