Thursday, January 31, 2013

Spice Dusted Fish with Lemon Rice

This is a really quick and easy fish recipe for a weeknight meal.

My sweetie has always said he doesn't like white fish, but I've been slowly sneaking it into the menu for the past few years. And guess what? He eats every bite.

The recipe recommends cod or any other firm white-fleshed fish, cut into four fillets. I used catfish because it was the only white fish available at Lowe's Foods yesterday. 

I followed the directions, but in my opinion, there was too much liquid and the rice didn't absorb it all. Next time, I'll use a one-to-one ratio for the broth and rice. Another note--I didn't make the whole amount of spice mixture. I just eyeballed it, tried to keep the proportions the same, and made enough for this one recipe.

I had just set the fish on top of the rice in this photo. About to cover and cook another 7 minutes, which turned into 20 to get more of the liquid to evaporate.

Spice Dusted Fish with Lemon Rice

  • 1 Tbsp plus 1 tsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, sliced
  • 1 cup basmati rice (I used brown basmati mixed with wild rice)
  • 1/2 tsp poppy seeds (optional)
  • 1 Tbsp lemon zest
  • juice of one lemon
  • 2 cups low-sodium chicken broth
  • 1 medium zucchini, cut into 1-inch half moons
  • salt and pepper
  • 1 lb. cod or firm white fish fillets
  • 2 tsp Coriander Spice Mix

Coriander Spice Mix:
  • 1/4 cup ground coriander
  • 1 Tbsp ground ginger
  • 1 Tbsp paprika
  • 1 1/2 tsp ground cumin
  • 1 Tbsp salt
  • 1/4 tsp pepper

In a wide, medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, about 4 minutes. Stir in rice and poppy seeds and cook, stirring, 2 minutes. Add lemon zest and lemon juice, broth, and zucchini; season with salt and pepper. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook 13 minutes.

Pat dry fish and sprinkle spice mix over tops, dividing evenly. Arrange fish snugly in a single layer, spice side up, on top of rice; cover and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes. Serve immediately.


Nutrition Facts per serving:
calories: 348
fat: 5g
saturated fat: 3g
protein: 32g
carbs: 41g
fiber: 2g

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