Fish With Rice And Onion Sauce Recipes

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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

CREAMY PARMESAN SAUCE FOR FISH



Creamy Parmesan Sauce for Fish image

Quick and easy and incredible flavorful. One of our all time favorite go-to recipes. Sauce goes well on any type of seafood!

Provided by tina

Categories     Seafood     Fish

Time 20m

Yield 6

Number Of Ingredients 11

1 teaspoon butter, or as needed
2 pounds cod fillets
¾ cup freshly grated Parmesan cheese
⅓ cup butter, softened
¼ cup mayonnaise
¼ cup chopped green onion
3 tablespoons lemon juice
2 teaspoons dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper
2 dashes hot pepper sauce (such as Tabasco®)

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.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 1.9 g, Cholesterol 96.7 mg, Fat 22 g, Fiber 0.2 g, Protein 31.4 g, SaturatedFat 9.9 g, Sodium 490.4 mg, Sugar 0.5 g

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.

STEAMED FISH WITH GINGER & SPRING ONION



Steamed fish with ginger & spring onion image

Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger , finely shredded
2 garlic cloves , finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions , finely shredded
handful coriander , chopped
brown rice , to serve
1 lime , cut into wedges, to serve

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.

Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

FISH WITH RICE AND ONION SAUCE



Fish with Rice and Onion Sauce image

The distinctive feature of this famous Arab fish and rice dish is the flavor of caramelized onions in the brown broth that suffuses the rice and colors it a pale brown. Use skinned fillets of white fish such as bream, turbot, haddock, or cod.

Yield serves 4

Number Of Ingredients 10

About 1 1/4 pounds onions, sliced
4 to 5 tablespoons extra virgin olive oil
2 fish or chicken bouillon cubes
Salt and black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 1/2 cups long-grain or washed basmati rice
4 fish fillets (each weighing 5 to 7 ounces)
1/2 to 1 lemon
2/3 cup pine nuts

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



White Fish With Orange-Ginger Sauce and Onions image

This is a delicious way to serve fish, and it's quick. It will seem like you've made a great effort in the kitchen, but it's quite simple. The basic sauce is also good on chicken. You might serve it with some rice on the side or a loaf of bread, as there is a lot of sauce you won't want to waste. This is based on a recipe by Rachel Ray, from her book Just in Time.

Provided by Mudflower

Categories     < 30 Mins

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
24 ounces white fish fillets (we use tilapia, could try mahi mahi, cod or even salmon)
1 tablespoon ground coriander
salt and black pepper
1 medium red onion, quartered and thinly sliced
2 garlic cloves
2 teaspoons ginger, grated
1 teaspoon red pepper flakes (optional)
1 orange, zest and juice
1 cup chicken stock
2 tablespoons butter

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.

Nutrition Facts : Calories 305.9, Fat 18.1, SaturatedFat 4.9, Cholesterol 105.5, Sodium 201.8, Carbohydrate 8.5, Fiber 1.5, Sugar 4.2, Protein 27.1

BAKED FISH WITH ONIONS



Baked Fish with Onions image

A rich and creamy onion sauce transforms simple cod into an impressive company dish. If you don't want to use any dairy products, omit making the cream sauce and just smother the cod with the slow cooked onions, the bread crumbs and drizzle with fragrant olive oil before baking.

Provided by Geema

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
5 tablespoons butter
6 cups sliced onions
5 tablespoons flour
2 1/2 cups milk
salt and pepper
1 cup grated swiss cheese or 1 cup parmesan cheese (or both)
2 lbs cod fish fillets
1/2 cup fresh breadcrumb

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



Rice Soup with Fish, Ginger, and Onion image

Here is a soup that my father taught me. In a ceviche-like approach, raw fish is marinated with onion, ginger, and cilantro. The semicooked mixture is then placed in the bottom of soup bowls, and the final cooking is done by the hot rice soup. When brought to the table, the seemingly plain white soup conceals a pleasant surprise of fish. Pair it with one of the salads in Chapter 1 for a Vietnamese soup-and-salad meal.

Yield serves 4 as a light lunch, or 6 to 8 with 2 or 3 other dishes

Number Of Ingredients 12

3/4 pound mild white fish fillet such as red snapper, sea bass, cod, or halibut, skin removed
1 small red onion, thinly sliced
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon canola or other neutral oil
2 tablespoons fish sauce
2 1/2 tablespoons cider vinegar
2 tablespoons peeled and finely shredded fresh ginger (page 51)
2 tablespoons chopped fresh cilantro
8 cups Basic Rice Soup (page 67)
1 scallion, green part only, thinly sliced
Black pepper

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.

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Top Asked Questions

What is the best way to cook fish and rice?
It’s super quick and easy to prepare, and tastes amazing. The fish is baked in the oven along with the rice in a spicy tomato and onion sauce, until it is fork-tender and the rice has absorbed all the lovely flavours from the sauce.
How do you cook fish with onion sauce?
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.
What is a spicy fish and rice bake?
The recipe I’m sharing today is for a spicy one-dish fish and rice bake. It’s super quick and easy to prepare, and tastes amazing. The fish is baked in the oven along with the rice in a spicy tomato and onion sauce, until it is fork-tender and the rice has absorbed all the lovely flavours from the sauce.
How do you cook rice with onions and garlic?
In a large deep skillet, heat 2 tablespoons of olive oil on medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes. Rinse the rice, then transfer to the pot of onions. Season with salt, pepper, turmeric, coriander, cinnamon and ginger. Toss well to combine and toast the rice lightly with the spices, about 5 minutes.

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