INGREDIENTS
1 cup rice
2 cups low-sodium chicken broth
2 tsp. adobo sauce, if desired
1/4 cup freshly squeezed orange juice
1/2 lime, juiced
2 TBSP. olive oil
1/4 cup finely chopped cilantro
5 garlic cloves, more if desired
1 tsp. sugar
Salt and pepper
4 flounder fillets
2 cups tomatillo salsa (sold in a jar)
1 (15 oz.) can black beans
1 cup diced fresh pineapple
2 limes thinly sliced
DIRECTIONS
Combine rice and chicken broth.
Bring to boil; reduce to low; cook until rice is tender.
Add 2 tsp. hot adobo sauce, if using.
Heat oven to 400 degrees.
In a bowl, whisk together orange juice, lime juice, oil, 2 TBSP. cilantro, garlic and sugar; season with salt and pepper.
Add fillets to the marinade, turning to coat.
Place in refrigerator for 2 hours, turning occasionally.
Place cooked rice, salsa, beans, pineapple and remaining 2 TBSP. of cilantro in 2 or 3 quart baking dish.
Remove fillets from marinade, reserve marinade, and lay the fillets over the rice mixture overlapping if necessary.
Pour the reserve marinade over fish.
Shingle the lime slices over fish.
Bake until fish flakes easily, is opaque and cooked through, 25 to 30 minutes.
Serves 4.
