Fish And Rice Simple Yet Heavenly Recipes

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BAKED FISH AND RICE



Baked Fish and Rice image

"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 cups frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 can (2.8 ounces) french-fried onions, divided
1 pound cod
Dash paprika
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

CURRY FISH AND RICE



Curry Fish and Rice image

I don't know where my mom found this recipe, but I remember eating it when I was little. This is a great recipe for when you don't have time to watch everything in the kitchen, but it's nice enough that I've served it to company!

Provided by Jess Michael

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 9

2 cups water
¼ cup diced onion
2 tablespoons butter
1 ½ teaspoons curry powder
¾ teaspoon salt
¾ cup white rice
2 frozen white fish fillets, unthawed
2 tablespoons sliced almonds
1 cup frozen peas, thawed

Steps:

  • Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
  • Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 34.9 g, Cholesterol 66.3 mg, Fat 12.7 g, Fiber 2.8 g, Protein 21.6 g, SaturatedFat 4.6 g, Sodium 568.4 mg, Sugar 2.7 g

FISH AND RICE (SIMPLE, YET HEAVENLY)



Fish and Rice (Simple, Yet Heavenly) image

Sometimes the simplest dishes are the best dishes, just like this recipe for fish and rice.

Provided by Chef Tariq

Categories     Main Course

Time 50m

Number Of Ingredients 9

2 lbs Fish (white)
1 cup Basmati Rice
3 cups Vegetable Broth
2 cups Peas (frozen)
1 tsp Cumin
½ tsp Garlic Powder
Salt (to taste)
Pepper (to taste)
Paprika (pinch)

Steps:

  • Bring the rice, cumin, garlic powder, salt and pepper to a boil in the broth.
  • Once boiling transfer the rice and broth into an 11X7 dish.
  • Bake in a preheated oven for 10 minutes covered at 375ºF (190ºC)
  • Remove from the oven, add the fish, and recover.
  • Bake for a further 25 minutes or until done.
  • Sprinkle with paprika and serve.

Nutrition Facts : Calories 305 kcal, Carbohydrate 33 g, Protein 35 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 553 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

LEMONY FISH OVER VEGETABLES AND RICE



Lemony Fish over Vegetables and Rice image

You're minutes away from a lemony, light and refreshing meal in a skillet.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 package (6.2 ounces) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)
2 tablespoons margarine or butter
2 cups water
1/2 teaspoon grated lemon peel
1 bag (1 pound) frozen corn, broccoli and red peppers
1 pound mild-flavored fish fillets, about 1/2 inch thick
1/2 teaspoon lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
  • Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg

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