MY ORANGE ROUGHY over ROASTED POBLANO PEPPERS with BLACK, RED and BROWN RICE

​Poblanos are mildly hot and are perfect for that little heat punch without overwhelming you. Because of their bright green color, I love to use them to enhance other ingredients. As you can see, in this presentation the focal point is the fish, not the pepper, but that green got it going.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $10.45 or $5.23 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 large poblano pepper, rinsed, cut lengthwise, seeds and veins removed ($1.35)
1 large orange roughly filet cut in 4 pieces. ($5.75)
1 ½ tbsp. Angie’s basting oil (.45)
1 ½ tbsp. Angie’s dry seasoning (.35)
1 hand full of cilantro and 2 lemon slices to garnish (.30)
 
1 cup or Brown, Red and Black organic rice ($1.00)
2 c. water (0)
1 avocado ($1.25)
 
Directions
Pat dry the fish and season well with 1 tbsp. Angie’s dry seasoning and 1 tbsp. basting oil. Refrigerate.
To prepare the rice, boil 2 c. water with ½ tbsp. basting oil and ½ tbsp. dry seasoning.
When it begins to boil add the rice, stir, reduce to low, cover and cook for 25 minutes.
Meantime, sauté the fish just until is cooked and golden but not overcooked.
To plate garnish with cilantro and avocado.
 
DONE!