- 1 cup brown rice long-grained
- 2 tsp grapeseed/canola oil
- 1 cup white onion thinly sliced
- 1/4 tsp salt
- 2 garlic cloves minced
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1 cup chicken broth low-sodium
- 1 1/2 cup salsa verde
- 4 (4-6 Oz.) catfish fillets
- 1/2 lime juiced
- 1/4 cup pumpkin seeds unsalted, roasted
- 1/2 cup cilantro chopped
Cook rice according to package directions. Remove from heat, cover and set aside for 5 minutes, then fluff with a fork. Meanwhile, heat oil in a large heavy-bottom skillet. Add onions and salt and cook 4 minutes. Add garlic and cook 1 minute. Add cumin and black pepper and heat 30 seconds. Add broth and salsa verde and bring to a boil.
Reduce heat and carefully place fish fillets in pan, spooning sauce over the top. Cover and simmer gently over low heat until fish is cooked through, flipping once, about 8 minutes. Squeeze lime juice over the top and remove from heat. Divide rice among plates and top with catfish. Spoon salsa verde sauce on top. Scatter on pumpkin seeds and cilantro.
Calories: 478kcal | Carbohydrates: 44g | Protein: 28g | Fat: 20g | Sodium: 636mg