Striped bass (rockfish) with rice

Yield: 1 servings

Measure Ingredient
2 pounds Striped bass cut in chunks
2 tablespoons Butter or margarine
1 Clove garlic, finely minced
3 cups Boiling water
2 Chicken bouillon cubes
1 pack (10 oz) frozen peas
4 slices Bacon, diced
1 cup Chopped onion
1½ cup Converted rice
⅓ cup Chili sauce
2 teaspoons Salt

In a large skillet fry bacon until crisp. Remove pieces from pan and drain on paper towel. Add butter or margarine to bacon drippings and cook onions and garlic until tender. Add rice, boiling water, chili sauce, bouillon cubes and salt. Mix well. Return to a boil, cover and cook slowly for ten minutes. Add fish, bacon and peas. Cover and cook ten minutes longer or until rice and peas are tender and fish flakes when tested with a fork.

Makes six servings.

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