Fish cocktails with Mexican-style rice
WW Quinoa-crusted fish cocktails
12 individual, frozen
Brown basmati rice
⅓ cup(s), (65g)
2 cob(s), small, (2 x 50g )
1 medium, halved, thinly sliced
1 clove(s), crushed
1 medium, thickly sliced
Baby spinach leaves
Reduced fat feta cheese
45 g, crumbled
½ cup(s), leaves
2 tbs, in brine, drained, sliced
1 medium, cut into wedges, to serve
3 x 3 second spray(s)
- Preheat oven to 200°C. Arrange fish cocktails on a non-stick baking tray and lightly spray with oil. Bake for 30 minutes, or until golden and cooked through.
- Meanwhile, cook rice following packet instructions. Lightly spray a grill pan with oil and heat over high heat. Cook corn, turning occasionally, for 10 minutes, or until lightly charred. Transfer to a plate, cover with foil and set aside.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion for 2-3 minutes, stirring until softened. Add garlic, oregano and paprika, cook, stirring for 1 minute. Add capsicum and a splash of water, cook, stirring for 3-5 minutes, until tender. Add cooked rice and spinach and stir until spinach is just wilted. Remove from heat. Cut corn kernels from cobs and stir through rice. Season with salt and pepper.
- Divide rice and fish cocktails among 4 serving plates. Sprinkle with feta, coriander and jalapenos. Serve with lemon wedges.