Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Cape whiting fillets |
| ¼ cup | Olive oil |
| 1 large | Chopped onion |
| 2 \N | Chopped garlic cloves |
| 1 can | (16oz) tomatoes (chopped |
| \N \N | With can juices) |
| 1 teaspoon | Saffron threads |
| 2 cups | Uncooked rice |
| 3 cans | (13 3/4oz ea) chicken broth |
| 1 pack | (10 oz) peas |
| \N \N | Salt & pepper |
| 1 can | (11 oz) mandarin oranges |
| \N \N | Drained |
| 1 \N | Jar (4oz) drained & diced |
| \N \N | Pimiento |
Heat olive oil in large skillet; saute' onion & garlic until golden.
Stir in tomatoes, saffron & rice; stir over low heat 5 minutes. Stir in chicken broth; simmer 10 minutes or until rice is half cooked.
Stir in peas & salt & pepper. Spoon rice & liquid into greased 2 quart casserole; set aside. Sprinkle fillets with salt & pepper; place, skin side down, on table & top with part of mandarin oranges & pimiento. Roll up fillets & place on rice in casserole, pushing rolls down into rice. Add more oranges & sprinkle top with remaining pimiento. Cover & bake in 375 oven for 30-35 minutes, or until rice is tender, & liquid is absorbed.
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