Pollock a La Veracruzana with Brown Rice | Sunbasket

Name: Pollock a La Veracruzana with Brown Rice | Sunbasket
Ingredients: ½ cup quick-cooking long-grain brown rice; 1 organic yellow onion; 1 organic bell pepper; 1 or 2 cloves organic peeled fresh garlic; 3 tablespoons pitted Kalamata olives; 2 sprigs organic fresh oregano; 1 cup diced fire-roasted tomatoes; Seafood options:; 2 sustainably raised tilapia fillets (about 5½ ounces each); 10 ounces wild Gulf shrimp; 10 ounces wild sea scallops; 2 wild Alaskan halibut fillets (about 5 ounces each); Sunbasket smoky chile spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)

sunbasket.com

The port city of Veracruz, Mexico, was one of the first places settled by Spain. So it’s only fitting that this seafood dish is full of Old and New World flair—from onion and sweet peppers to...

View Original

Share this recipe:

Ingredients

½ cup quick-cooking long-grain brown rice
1 organic yellow onion
1 organic bell pepper
1 or 2 cloves organic peeled fresh garlic
3 tablespoons pitted Kalamata olives
2 sprigs organic fresh oregano
1 cup diced fire-roasted tomatoes
Seafood options:
2 sustainably raised tilapia fillets (about 5½ ounces each)
10 ounces wild Gulf shrimp
10 ounces wild sea scallops
2 wild Alaskan halibut fillets (about 5 ounces each)
Sunbasket smoky chile spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)