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Pan-Roasted Fish with Rice and Cilantro-Edamame Pesto
PUBLIX23Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 limes (for juice)
- 1 bunch fresh cilantro
- 4 cloves garlic (fresh)
- 10 oz. edamame (fresh shelled, divided)
- 3 Tbsp. olive oil (divided)
- 1/4 tsp. crushed red pepper
- 4 white fish fillets (firm, such as halibut, bass, or snapper, 21–24 oz)
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/2 tsp. ground coriander
- 17 oz. quinoa (pouches, and brown rice blend)
- 4 cups baby spinach
- 1 cup chicken stock (no-salt-added, or broth)
- 4 cups baby spinach
- 4 white fish fillets (firm, 21–24 oz)
- 1 bunch fresh cilantro
- 4 cloves garlic (fresh)
- 10 oz. edamame (fresh shelled)
- 1/2 tsp. ground coriander
- 2 limes
- 1 cup chicken stock (no-salt-added, or broth)
- 17 oz. quinoa (pouches, and brown rice blends)
- 1/2 gal. unsweetened tea
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