Bahamian Peas and Rice with Lime Fish

Ingredients

• 12 oz firm white fish fillets
• 1 cup long-grain rice
• 1 can pigeon peas, drained
• 3 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 1/2 tsp dried thyme
• 2 cups chicken or vegetable broth
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Season the fish with the lime juice, salt, and pepper and refrigerate it for 15 minutes while you start the rice.
2. Rinse the rice in several changes of cold water until it runs clear, then drain well.
3. Heat 1 tablespoon of the oil in a heavy saucepan over medium heat and cook the onion and bell pepper with a pinch of salt for 6 minutes, then add the garlic and thyme for 30 seconds.
4. Stir in the rice for 1 minute so each grain is coated, then add the pigeon peas, the broth, and 1/2 teaspoon salt. Taste the liquid and correct the salt now, before the lid goes on.
5. Bring to a boil, cover, reduce to the lowest heat, and cook for 18 minutes without lifting the lid, then rest off the heat for 10 minutes.
6. Pat the marinated fish completely dry; wet fish will not brown, and the lime marinade makes it wetter than usual.
7. Heat the remaining oil in a skillet over medium-high heat and cook the fillets for 3 minutes on the first side without moving them, then 2 minutes more, until opaque and flaking at 145F (63C).
8. Fluff the rice with a fork, top with the fish, and serve with the fresh herbs and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.