Cooking Blue Fish with Pigeon Peas and Basmati Rice
Rinse fish in cold water and pat dry with paper towel.
Season with salt, cayenne pepper and garlic powder. Let sit for 10 minutes.
Dice 1/2 red pepper, 1 small onion, 1 stalk celery, 1 tsp minced garlic and sautee for 5 minutes in 1 tbsp olive oil.
Place fish in pan with vegetables and add 1/2 cup of stock(fish or veg).
Add fresh herbs of choice, I used thyme and oregano. Adjust seasoning by adding 2 tsps Braggs Amino. Let fish cook for 15 minutes.