Fish Bake with Pineapples, Black Beans and Rice

This is a recipe my mom printed out from (I think) the Food Network website.  I don’t tend to make a lot of recipes from them, but every now and then, there’s a hit.  The picture does not give this recipe justice.  It’s actually rather pretty in person the way the whole thing lays out.  I’ve already made this recipe twice and I can’t wait to share it with you guys!

Fish Bake with Pineapples, Black Beans and Rice


  • 1 cup long-grain white rice
  • 2 cups chicken broth (or as much liquid as your rice needs)
  • 1/4 cup fresh squeezed orange juice
  • 1 lime, juiced
  • 2 tablespoons EVOO
  • 1/4 cup finely chopped cilantro, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 3-4 flounder filets, rinsed and patted dry
  • 2 cups jarred or homemade tomato salsa
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups diced fresh pineapple
  • 2 limes, thinly sliced


  • Combine the rice and chicken broth in a pot over medium heat.  Cook your rice according to the packaged instructions.
  • Meanwhile, preheat your oven to 400 degrees F.
  • In a bowl, whisk together the OJ, lime juice, 2 tablespoons cilantro, garlic, sugar and salt and pepper.  Add the fish fillets to the marinade, turning to coat.  Store in the refrigerator in a bag or container for at least 20 minutes, turning occasionally.
  • Stir together your cooked rice, salsa, beans, pineapple and remaining cilantro in a 2 or 3-quart baking dish.  Remove the fish from the marinade, reserve the marinade, then lay the fish over the rice mixture.  Pour the reserved marinade over everything.  Place the lime slices over the fish.  Bake until the fish flakes easily and is cooked through- about 25 to 30 minutes.  Garnish with chopped cilantro and serve!  Enjoy!

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