Coriander Fish with Lemon Rice

Serves	4
From magazine	slightly adapted from Everyday Food

Coriander Fish with Lemon-zucchini rice. A delicious, healthy weeknight meal.

Ingredients

4 Teaspoons butter (unsalted)
1 Small onion (diced)
2 Cloves garlic (finely chopped)
1 cup rice (basmati or other long-grain rice)
1/2 teaspoon poppy seeds
1 lemon (for zest and juice)
2 Cups chicken broth
1 Medium zucchini (halved lengthwise and cut into 1-inch pieces)
1 Pound tilapia filets (or other firm white-fleshed fish)
4 Teaspoons Coriander Spice Mix (ingredients listed below)
1/4 cup ground coriander
1 tablespoon ground ginger
1 tablespoon paprika (use 1 1/2 teaspoons cayenne pepper instead if you want a spicy result)
1 tablespoon coarse salt
1 1/2 Teaspoons ground cumin
1/4 teaspoon ground pepper

Note

When buying spices such as coriander, cumin, ground ginger, etc. always look in Indian or Asian Markets. The spices will usually sale for a fraction of the cost of a typical grocery store. When purchasing spices it is best to buy whole spices whenever possible and grind when needed; whole spices tend to keep longer and their flavor is more potent. Pre-ground spices can be used in a pinch. You can use a mortal and pestle, spice grinder, or some coffee grinders to grind whole spices.

Directions

Lemon and Zucchini Rice
Step 1
In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds and cook 1 minute. Stir in zest of 1 lemon and ½ a lemon juiced. Stir in broth and zucchini and season with salt and pepper to taste. Bring to a boil over medium-high. Reduce to a simmer and, cover, and cook 13 minutes.
Coriander-spiced Fish
Step 2
Sprinkle spice mix over fish and rub gently (fish should have a uniform layer of spice). 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.
Coriander Spice Mix
Step 3
In a small bowl, stir together ¼ cup ground coriander, 1 tablespoon each ground ginger, paprika, and coarse salt, 1 ½ teaspoons ground cumin, and ¼ teaspoon ground pepper. Store leftover spice mix in an airtight container, up to 3 months. Yields about ½ cup.