PREPARATION
Rinse the rice under cold water and strain. Set aside.
Heat 2 tablespoons olive oil over low heat in a small saute pan or skillet. When the olive oil shimmers, add the peanuts, chilies and garlic and saute, stirring frequently until the peanuts are fragrant. Remove the pan from heat and stir in the olives, capers, tomatoes, chili powder, lime juice, cilantro and the remaining 4 tablespoons olive oil; set aside. When cool, stir in cilantro and season to taste with salt and pepper.
Season bass with salt and pepper; set aside.
In a deep pot, combine the rice, Knorr® French Onion recipe mix and 3 cups of water. Bring to a boil, then reduce heat to low, cover and let simmer for 5 minutes. Place bass on top of rice and replace cover. Return to a simmer and continue cooking for 10 minutes. Remove from heat and let stand covered for 10 minutes or until fish flakes.
To serve, divide the bass and rice onto 4 plates. Serve with salsa on the side.
