Steamed Fish with Saffron Pilaf
- Easy recipes
This convenient dish combines a main and side dish in the same pot. Serve with peas.
Ingredients
- 2 onions, chopped
- 1-1/3 cups (325 mL) long-grain rice
- 2-2/3 cups (650 mL) chicken or fish stock
- 1/4 tsp (1 mL) saffron threads
- 1 lb (500 g) firm fish fillets (halibut, tilapia, salmon or trout)
- 4 thin slices lemons
- Extra-virgin olive oil, salt and cayenne pepper
Preparation
In large shallow Dutch oven, heat 2 tbsp (30 mL) oil over medium-high heat; fry onions, ΒΌ tsp (1 mL) salt and pinch cayenne pepper until onions are soft and golden, about 6 minutes. Add rice; cook, stirring, for 1 minute.
Meanwhile, in saucepan, heat stock with saffron until steaming hot and fragrant, 2 to 3 minutes. Add to rice mixture. Bring to boil; reduce heat to low, cover and simmer for 12 minutes. Lay fish over simmering rice; sprinkle with pinch each salt and cayenne pepper; lay lemon slice over each fillet.
Cover and steam until liquid is absorbed and fish flakes easily when tested, about 10 minutes. (If any liquid remains, cook, uncovered, for 2 minutes.)
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