Back to Spice-Rubbed Fish with Lemony Rice All Reviews for Spice-Rubbed Fish with Lemony Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 med106461_0111_flv_fish.jpg
Ingredients Ingredient Checklist 4 teaspoons unsalted butter 1 small yellow onion, diced small 1 garlic clove, roughly chopped 1 cup basmati rice 1/2 teaspoon poppy seeds (optional) 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 2 cups low-sodium chicken broth 1 medium zucchini, halved lengthwise and cut into 1-inch pieces Coarse salt and ground pepper 2 teaspoons Coriander Spice Mix 1 pound cod or other firm white-fleshed fish, cut into 4 fillets
Cook’s Notes If you like heat, use hot Hungarian paprika or 1 1/2 teaspoons cayenne pepper instead of regular paprika.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 med106461_0111_flv_fish.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
med106461_0111_flv_fish.jpg
med106461_0111_flv_fish.jpg
Ingredients
Ingredients
- 4 teaspoons unsalted butter 1 small yellow onion, diced small 1 garlic clove, roughly chopped 1 cup basmati rice 1/2 teaspoon poppy seeds (optional) 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 2 cups low-sodium chicken broth 1 medium zucchini, halved lengthwise and cut into 1-inch pieces Coarse salt and ground pepper 2 teaspoons Coriander Spice Mix 1 pound cod or other firm white-fleshed fish, cut into 4 fillets
Directions
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 (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. 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.
Cook’s Notes If you like heat, use hot Hungarian paprika or 1 1/2 teaspoons cayenne pepper instead of regular paprika.
Cook’s Notes
If you like heat, use hot Hungarian paprika or 1 1/2 teaspoons cayenne pepper instead of regular paprika.
Reviews (4)
Add Rating & Review 59 Ratings 5 star values: 20 4 star values: 21 3 star values: 10 2 star values: 4 1 star values: 4
Reviews (4)
Add Rating & Review 59 Ratings 5 star values: 20 4 star values: 21 3 star values: 10 2 star values: 4 1 star values: 4
Add Rating & Review
59 Ratings 5 star values: 20 4 star values: 21 3 star values: 10 2 star values: 4 1 star values: 4
59 Ratings 5 star values: 20 4 star values: 21 3 star values: 10 2 star values: 4 1 star values: 4
59 Ratings 5 star values: 20 4 star values: 21 3 star values: 10 2 star values: 4 1 star values: 4
5 star values: 20 4 star values: 21 3 star values: 10 2 star values: 4 1 star values: 4
Martha Stewart Member Rating: Unrated 03/21/2013 This was delicious! It was easy, fresh, and left me feeling energized instead of weighed down after dinner. The zucchini was a little over-cooked for my taste; I like it to be somewhat firm. So I think next time I'll try letting the rice cook by itself for a bit before I add it. Thanks Sarah! Martha Stewart Member Rating: Unrated 03/15/2013 I love these videos and recipes!! I made this last night, very easy, I added 1 medium chopped leek with the onion and 1 clove of garlic chopped. I also substituted 2 large chopped fennel bulbs before adding the rice, because I used my zucchini the night before. For the rub I also smashed some fennel seed and added it to the rub. It was easy, yummy and my family ate it. Thanks and please keep the recipes coming. Martha Stewart Member Rating: Unrated 03/15/2013 OMG! Delicious recipe! I used salmon because my husband loves it! Also deglaze pan with a little white wine before adding broth, and was delicious! So easy! Definetely making this again and soon!! Martha Stewart Member Rating: Unrated 03/13/2013 Could I use brown rice instead of basmati in this recipe? How would the cooking time be adjusted, do you think?Martha Stewart Member
Rating: Unrated 03/21/2013
This was delicious! It was easy, fresh, and left me feeling energized instead of weighed down after dinner. The zucchini was a little over-cooked for my taste; I like it to be somewhat firm. So I think next time I’ll try letting the rice cook by itself for a bit before I add it. Thanks Sarah!
Rating: Unrated
Rating: Unrated 03/15/2013
I love these videos and recipes!! I made this last night, very easy, I added 1 medium chopped leek with the onion and 1 clove of garlic chopped. I also substituted 2 large chopped fennel bulbs before adding the rice, because I used my zucchini the night before. For the rub I also smashed some fennel seed and added it to the rub. It was easy, yummy and my family ate it. Thanks and please keep the recipes coming.
OMG! Delicious recipe! I used salmon because my husband loves it! Also deglaze pan with a little white wine before adding broth, and was delicious! So easy! Definetely making this again and soon!!
Rating: Unrated 03/13/2013
Could I use brown rice instead of basmati in this recipe? How would the cooking time be adjusted, do you think?
All Reviews for Spice-Rubbed Fish with Lemony Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spice-Rubbed Fish with Lemony Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
