This meal is flavorful, fast, and healthy. With very little prep required and the use of only one pot, this meal is great for a busy week night. The zest, lemon juice, and poppy seeds transform ordinary rice into a satisfying, citrusy delight. The spice-rubbed fish is placed over the rice and is steamed, producing a very healthy alternative to sautéing or frying. The coriander spice mix complements the flavors of the rice with the citrus-like flavor of the coriander, while the ginger and paprika add spicy, sweet notes. A truly, satisfying dish.
This is a truly versatile rub and easy to prepare. The dark red-brown of the rub, looks particularly striking on white-fish and seafood. Making for a bold, dramatic look. It can be used on a variety of seafood, such as fish, scallops, or shrimp. I bet its use on other varieties of meats, such as chicken and pork, would be equally successful. You can use whole spices and grind them in a spice grinder or mortal and pestle, or you can use pre-ground spices.
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Coriander Fish with Lemon Rice
Print recipe
| Serves | 4 |
| From magazine | slightly adapted from Everyday Food |
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. | |
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