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Place rice and 3 cups water in a medium saucepot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 15 to 20 minutes. Set covered pot aside off the heat for 10 minutes, then uncover and fluff rice with a fork. Meanwhile, in a small bowl, combine parsley, green onion, garlic, salt and cayenne. Cut 2 deep slits in each fish fillet and stuff with parsley mixture.
In a large wide saucepot or Dutch oven, heat oil over medium heat until hot. Add fish and brown on both sides, about 5 minutes per side. Transfer to a plate and cover to keep warm. Add onion, carrots and bell pepper to pot and cook 10 minutes or until tender, stirring occasionally. Stir in tomato paste and cook 1 minute. Add sweet potato, eggplant, broth and tomatoes and bring to a boil over medium-high heat. Reduce heat to medium and simmer until vegetables are tender, about 20 minutes. Carefully remove 1 cup liquid from saucepot and stir into rice. Place fish on top of vegetable mixture, cover and cook 3 to 5 minutes longer or until fish is cooked through and very hot. Spoon rice and vegetable mixture into serving bowls and top each with a piece of fish.