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Fish Fillets and Peppered Rice
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Ingredients:
- about 1 pound of fish fillets, such as red
snapper or salmon
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons snipped fresh parsley
- zest and juice of 1 lemon
- paprika
- 1 cup rice
- 2 cups water or vegetable broth
- 1-2 roasted sweet bell peppers, snipped
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First, make the rice. Combine the water and
rice in microwaveable bowl. Cover. Microwave
on high for 5 minutes, then on half power
for 13-15 minutes, or until done. Snip the
roasted bell peppers and add to the rice.
Place on a serving platter and cover with
plastic wrap and set aside.
On a glass or ceramic plate or platter,
place the butter, oil, minced garlic, and
parsley. Microwave on high for 1 minute.
Arrange the fillets on top. Sprinkle them
with the zest of the lemon and the juice,
and some paprika. Cover with waxed paper.
Microwave on high, using 5 minutes per pound
of fish as a guide. Fish is done when it
flakes easily. Serve with the rice. |
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Kosher Main Dishes
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Fish --
Rice |
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Cooking Tips:
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