I used some of the baby roasted potatoes I cooked earlier this week; however, you can use any other veggie such as broccoli, cauliflower, green beans. The stars of this dish are the fish and the pigeon peas with rice. Have fun with it.
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $19.66 or $2.46 per serving
Difficulty Level: Easy: X Intermediate ____ Advanced
A. Ingredients for the Fish ($10.66)
8 grouper filet ($8.46)
1 tbsp. Angie’s Dry Seasoning (.40)
¼ cup Angie’s Basting Oil ($1.80)
Directions for the Fish
Season the fish with my dry seasoning and basting oil (or the ones of your choice)
Once the rice is ready you can start sautéing the fish until they turn golden brown.
B. Ingredients for the Rice ($3.45)
3 cups of parboiled rice ($2.00)
6 cups of water
1 tbsp. Adobo (.20)
2 Sazon envelopes (.45)
1 tbsp. olive oil (.35)
½ cup chopped Flat leave parsley and Italian oregano (.45)
Directions for the RICE
Bring the water to a boil in a saucepan.
Add the Adobo, Sazon and olive oil.
Add the rice, stir until it is all loose, cover, reduce the heat and simmer for 20 minutes.
C. Ingredients for the Pigeon Peas or “Gandules” ($5.55)2 cans of Goya Pigeon Peas ($2.90)
2 tbsps. Tomato sauce (.20)
1 cup of chicken broth (.65)
1 envelope of Goya Chicken Bouillon (.30)
3 slices of Bacon (.90)
½ tsp. olive oil (.30)
2 iced cubes of frozen sofrito, (melted)*** (.30)
Directions for the Pigeon Peas or “Gandules”
In a saucepan, add the olive oil, when warm enough, add the bacon and cook until crispy. Then when warm, crumble it. Set aside.
In the same saucepan, carefully add the 2 cans of Goya Pigeon Peas, tomato sauce, chicken broth, Goya Chicken Bouillon, and sofrito.
Bring it to a boil, reduce heat and cook for about 10 minutes.
Once all your dishes are ready, prepare to plate. Follow my slide show for ideas.
***(If you have frozen sofrito, use 2 cubes if not make fresh sofrito by sautéing in olive oil, or some bacon fat, 4 cloves of chopped garlic, ½ small onion chopped, ½ green or red pepper, chopped. When golden brown, add a handful of chopped cilantro, stir and then add the drained pigeon peas.)
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.