Whitefish with Olives, Celery, and More (Serves 2)
Almost any variety of white-fleshed fish works in this recipe – catfish, tilapia, etc.
Two whitefish fillets
One can of green olives (look for olives packed in water and salt and nothing else)
2-3 ounces of Imagine Organic Low Sodium Free Range Chicken Flavored Broth
4-ounces of fresh, sliced mushrooms
One yellow bell pepper
15-20 grape tomatoes
6-8 stalks of celery
Crushed red pepper flakes
Red chili powder
Chop celery and bell pepper into bite-sized pieces
Set a sauté pan over medium high heat. Add green olives with all the water in the can. Add white fish fillets. Add salt, black pepper, and crushed red pepper flakes to taste. Add a pinch of red chili powder for additional heat. Add a heavy dusting of dried rosemary. Add celery, pepper pieces, and mushrooms. Add halved grape tomatoes. Add chicken broth. Cover the pan and let mixture cook over low heat for 20-30 minutes.
I liked this dish so much, I ate all of it. I had meant to eat half with a red papaya for my lunch, but served myself the second half and left the papaya for later.
I invented this recipe based upon what was in my refrigerator. Such happy coincidences are common in my cooking. I had baby carrots and yellow squash too, but thought they would not go so well with fish.
The Imagine brand of Chicken stock is one of the few with no added sugar, cane juice, or soy.