Ingredients
4
4 servings
- •1 tablespoon coconut oil
- •1 roma (plum) tomato, diced
- •¼ cup sliced white onion
- •1 small garlic clove, minced
- •⅛ teaspoon minced scotch bonnet chile pepper
- •2 (3.75 ounce) cans sardines packed in soybean oil
- •salt and ground black pepper to taste
- •2 cups cooked white rice
Instructions
- Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
- Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.
Nutritional Facts
Per 4 servings
- Calories: 235
- Carbohydrate: 24g
- Fat: 9g
- Fiber: 1g
- Protein: 14g
- Sugar: 1g
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