White Rice And Fish Recipes

LEMON RICE

Steps:

• Combine all ingredients EXCEPT lemonpepper in saucepan.
• Bring to a boil, then reduce heat.
• Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
• Sprinkle with lemonpepper before serving.

CURRY FISH AND RICE

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.

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.

PERFECT WHITE RICE

Steps:

• Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
• Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.
• Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.

FISH AND RICE (SIMPLE, YET HEAVENLY)

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.

PERFECT BASIC WHITE RICE

Steps:

• In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!
• Add rice and stir.
• Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
• Cook for 20 minutes.
• DO NOT LIFT LID!
• The steam that is trapped inside the pan is what allows the rice to cook properly.
• Remove from heat and fluff with fork.
• Serve!

SENEGALESE RICE WITH FISH

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook 2 cups onion in 1/4 cup oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add finely chopped garlic (from 2 cloves) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until caramelized, about 1 minute. Add broth and bring to a boil, stirring until tomato paste is incorporated, then remove from heat.
• Trim ends of cassava, then halve crosswise and peel, removing all waxy brown skin and pinkish layer underneath. Quarter each half lengthwise, then cut away and discard thin, woody core. Cut cassava crosswise into 1-inch pieces. Cut eggplant into 1-inch pieces.
• Put cassava, eggplant, carrots, turnips, cabbage, okra, and dried fish (if using) in roasting pan, then straddle pan over 2 burners and add broth mixture (reserve skillet), water, 1 teaspoon salt, and 1 1/4 teaspoons cayenne. Bring to a boil, stirring occasionally, then transfer to oven and braise, uncovered, stirring twice, until vegetables are just tender, 20 to 25 minutes. Season with salt and pepper.
• While vegetables are braising, pulse together parsley, chopped garlic (from remaining 3 cloves), 1/8 teaspoon salt, remaining 1/8 cup onion, and remaining 1/4 teaspoon cayenne in a food processor until finely chopped.
• Lay 1 fish on its side with gutted side facing you. Holding a sharp paring knife at a 30-degree angle from fish, cut 3 evenly spaced (2 1/2-inch-long) slits across center of fish's side to make shallow pockets. (Start at side farthest away from you; be careful not to cut through bone.) Turn fish over and cut 3 slits across center of other side in same manner, then repeat with remaining 2 fish. Pat fish dry, then stuff slits with parsley mixture (some mixture will come out of slits).
• Clean skillet and wipe dry, then heat remaining cup oil in skillet over moderately high heat until hot but not smoking. Brown fish, 1 at a time (fish will not lie flat in skillet), turning over once carefully using tongs and a metal spatula, until golden, about 2 minutes per fish. Transfer as browned with tongs and spatula to a shallow baking pan.
• Arrange fish over vegetables and braise in oven, without stirring, until fish is just cooked through, 5 to 10 minutes (test for doneness in thickest part of fish). Transfer fish using tongs and spatula to a platter, then transfer vegetables with slotted spoon to a large bowl and keep warm, covered with foil.
• Pour cooking liquid from roasting pan into a 1-quart liquid measure and add enough water to total 4 cups liquid.
• Bring liquid (4 cups), rice, and remaining 1/2 teaspoon salt to a full rolling boil in a 4-quart heavy pot, then cover and reduce heat to low. Cook, undisturbed, until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, undisturbed, 5 minutes. Fluff with a fork.
• Spoon vegetable mixture into center of a very large platter, then spoon rice around vegetables. Arrange fish on vegetables.

FISH WITH VEGETABLES & RICE

Steps:

• Thaw fish, if frozen.
• In a 2-quart casserole combine celery, green onion, green or sweet red pepper, water, and tarragon.
• Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
• Stir in chicken broth.
• Cook, uncovered, on high for 4 to 6 minutes or till mixture boils.
• Stir in rice.
• Cover and let stand for 5 minutes.
• Stir in cheese.
• Spread rice mixture evenly in an 8 x 8 x 2-inch baking dish.
• Arrange fish atop rice.
• Cook, covered with vented clear plastic wrap, on high for 4 to 7 minutes or till fish flakes easily when tested with a fork.