I received product and a cutting board from Gorton’s Artisan Filets in exchange for this review. All opinions are my own.
If you only try one of the Gorton’s new #RealSolutions Artisan Fillets, make sure you try the Southwest Tortilla. They are absolutely terrific. I love the crunch of the tortilla chips and the hint of chili in every bite. We paired them with a Mexican style rice and a simple avocado and tomato salad for quick and easy Southwestern inspired dinner.
I’ve been forced to change my attitude towards breaded and frozen fish fillets this week. Gorton’s Artisan Fillets have been a real treat and we’ve only tried two of the four varieties. In addition to the Southwest Tortilla fillets, we also paired Roasted Garlic & Italian Herb fillets with a great side dish of lemon basil zucchini noodles earlier in the week. At some point we’re going to have to try Lemon & Cracked Peppercorn and Southern Style.
Fish are an excellent source of omega-3 fatty acids and it’s recommended that two servings a week should be consumed. Read more about it on Gorton’s website where you’ll also find more recipes, coupons
and a chance to win $2500 in Gorton’s Real Solutions Sweepstakes. Don’t forget to follow Gorton’s on social media to keep up with all the news.
Rick absolutely loved the rice and actually went back for seconds which is unusual for him. The rice is cooked pilaf style in meat or vegetable broth. Tomato paste and smoky paprika give it a gorgeous color. Since the rice takes longer to prepare than the fillets, start the rice first while the oven is heating. Place the fish in the oven shortly after the rice has started simmering. They should finish about the same time.
- 1 cup medium or long grain rice (I used medium)
- 2 - 4 tablespoons olive oil
- ½ cup onion, diced (about ½ a medium onion)
- ¼ cup bell pepper, any color (about ¼ a regular pepper)
- ¼ cup tomato paste (4 tablespoons if using the kind in the tube)
- broth for the rice (check the package, it varies depending on the variety, but try 2 cups if not specified...I used chicken broth)
- ½ teaspoon cumin, more or less
- ½ teaspoon paprika, more or less
- 1 teaspoon dried oregano
- salt and pepper to taste
- Heat the olive oil in a large saucepan or small dutch oven over high heat.
- Add the onion and bell pepper and saute until they begin to soften.
- Add the rice and stir to coat in the oil. Adjust the heat as necessary.
- When the rice begins to change color add the cumin, oregano, salt, pepper, paprika and tomato paste. Stir well to mix.
- Add the broth and bring everything to a boil.
- Reduce the heat to a simmer, give it one more good stir and cover with a lid.
- Simmer for about 20 - 30 minutes, depending on the type of rice. It's done with then liquid is absorbed and the rice is cooked through.
I’ve had a lot of fun trying Gorton’s Artisan Fillets and coming up with side dishes to serve with them.
Gorton has been kind enough to allow me to offer you a chance to win a cutting board like the one shown above and two full value product coupons. The cutting board is about 10″ x 6″ and is a good size for cutting vegetables. All you have to do is leave a comment below and follow Lydia’s Flexitarian Kitchen on Facebook. The giveaway ends next Friday, April 14, 2014.
Super simple. Like putting together a meal with Gorton’s products.
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