Costa Rican-style Snapper with Pineapple, Black Beans, and Rice
3/4 c uncooked long grain brown rice
4 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp olive oil
4 Tbsp finely chopped cilantro
2 cloves garlic, minced
1 pinch (about 1/16 tsp) sugar
4 snapper filets (I sometimes use talapia)
1 3/4 c medium salsa
1 can (14.5 oz) black beans, drained and rinsed
2 c chopped pineapple
1. Preheat oven to 4ooF and cook rice according to package instructions.
2. In a large shallow bowl, combine orange juice, lime juice, olive oil, 2 tbsp cilantro, garlic, and sugar, plus salt and pepper to taste. Add snapper fillets and marinate for 15-20 minutes.
3. In a 3-quart baking dish, combine rice, salsa, beans, and 1 tbsp cilantro. Place snapper over mixture, overlapping fillets if necessary. Spoon remaining marinade over fish.
4. Bake uncovered until fish is cooked through and oaque, about 25-30 minutes. Sprinkle remaining cilantro on top and serve.
Makes 4 servings (about 466 calories, 10 g fat per serving)