Fish With Rice And Onion Sauce Recipes

LEMONY FISH OVER VEGETABLES AND RICE

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.

CREAMY PARMESAN SAUCE FOR FISH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

BAKED FISH AND RICE

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.

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

FISH WITH RICE AND ONION SAUCE

Steps:

• In a large saucepan, fry the onions in 2 1/2 tablespoons oil over low heat, with the lid on until they are soft and transparent, stirring occasionally. Then take off the lid and let them get very dark brown and caramelized. Blend them to a cream in the food processor and return this to the pan.
• Add about 4 1/2 cups boiling water and the crumbled bouillon cubes; season with salt, pepper, cumin, and allspice, and simmer for about 10 minutes.
• Pour out the onion stock to measure the quantity you need for cooking the rice. Return 2 1/2 cups to the pan, and put the rest aside to use as the sauce. Add the rice and some salt, stir well, and cook, covered, over a low heat, for about 10 to 18 minutes, until the rice is tender. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.) Set it aside until you are ready to serve.
• Pan-fry the fish fillets, seasoned with salt and pepper, in the remaining oil, for 2 to 3 minutes on each side, until the flesh just begins to flake. Squeeze a little lemon juice over them. Fry the pine nuts in a drop of oil until lightly browned. Reheat the onion sauce, adding a little lemon juice to taste.
• Serve the rice heaped in a mound with the sauce poured over. Arrange the pieces of fish on top or around the rice and sprinkle with the pine nuts.
• A way of preparing the dish in advance is to layer it in a deep baking dish-pine nuts first, then fish, then rice-and heat it through in the oven. Turn it out upside down just before serving, and serve the sauce separately.
• You can accompany the dish with the tahini sauce on page 290 as well as its brown sauce.
• For a "white" version of the same dish, the onions should be meltingly soft, but should not be allowed to brown.

WHITE FISH WITH ORANGE-GINGER SAUCE AND ONIONS

Steps:

• Warm 2 T. olive oil in a large nonstick skillet over medium-high heat.
• Rub the fish fillets with the coriander, salt and black pepper.
• Cook fish in the hot skillet until just done, a few minutes on each side.
• Remove the fillets and set aside.
• Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using).
• Cook until onions are translucent, then add the stock, orange juice, and zest.
• Let warm and add butter.
• Simmer for a minute then add fish back to the pan to heat through.
• Serve with warm crusty bread and some crisp asparagus or green beans.

BAKED FISH WITH ONIONS

Steps:

• Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
• Stir in the flour and cook for 2 minutes.
• Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
• Add more milk if sauce is too thick.
• Season with salt and pepper.
• Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
• Cover with the fish fillets, then sprinkle with one third of the cheese.
• Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
• Top with the fresh bread crumbs and dot with small pats of butter.
• Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.

RICE SOUP WITH FISH, GINGER, AND ONION

Steps:

• Run your thumb along the top of the fish fillet to check for errant bones. If you find some, cut along each side of the line of bones, cutting as close to the bones as possible to avoid waste, and discard the thin strip containing them. Slice the fish into pieces about 2 inches long, 1 inch wide, and 1/8 inch thick, angling your knife if necessary to get the needed width.
• To remove some of the harshness of the onion, put it in a bowl and add hot tap water to cover. Let sit for 5 minutes, then drain and rinse under cold water.
• To make the marinade, in a bowl, combine the salt, sugar, oil, fish sauce, vinegar, ginger, and cilantro. Add the fish and onion and use your hand to mix gently. Set aside for 30 minutes at room temperature to allow the fish to absorb the other flavors and turn slightly opaque. The fish may be refrigerated for several hours, but it should sit at room temperature for 20 minutes before serving to take the chill off.
• In a saucepan, bring the rice soup almost to a boil over medium heat, stirring occasionally to prevent scorching. Meanwhile, divide the fish among the soup bowls, leaving any liquid behind. Ladle the hot soup over the fish. Garnish with scallion and pepper before serving. Before eating, tell diners to stir the fish from the bottom to ensure that it cooks in the hot soup and the flavors are well mixed.