This dish has an array of spices and some sweetness from the onions. The rice is fluffy and well seasoned with perfectly cooked pieces of fish.
Recipe type: Seafood Suppers
Serves: 8 cups
Ingredients
1 lb.white fish fillets (cod, tilapia, or haddock)
2 tsp.salt
2 tsp. ground black pepper
[1/4] cup plus 2 TB. extra-virgin olive oil
2 large yellow onions, sliced
5 cupswater
1 tsp.turmeric
1 tsp. ground coriander
[1/2] tsp. ground cumin
[1/4] tsp. ground cinnamon
2 cupsbasmati rice
[1/2] cup sliced almonds
Instructions
Season both sides of whitefish with 1 teaspoon salt and 1 teaspoon black pepper.
In a skillet over medium heat, heat [1/4] cup extra-virgin olive oil. Add fish, and cook for 3 minutes per side. Remove fish from the pan.
Add yellow onions to the skillet, reduce heat to medium-low, and cook for 15 minutes or until golden brown and caramelized.
In a 3-quart pot over medium heat, add [1/2] of cooked onions, water, turmeric, coriander, cumin, cinnamon, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Simmer for 20 minutes.
Add basmati rice, cover, and cook for 30 minutes.
Cut fish into [1/2]-inch pieces, fluff rice, and gently fold fish into rice. Cover and cook for 10 more minutes.
Remove from heat, and let sit for 10 minutes before serving.
Meanwhile, in a small saucepan over low heat, heat remaining 2 tablespoons extra-virgin olive oil. Add almonds, and toast for 3 minutes.
Spoon fish and rice onto a serving plate, top with remaining onions and toasted almonds, and serve.
Notes
Tasty Tip This recipe is hearty and satisfying, but if you want to make it a bit healthier, use brown basmati rice instead of white basmati rice. The brown rice also adds a nice, earthy flavor to the dish.