Rice with Fish Recipe

Summary

Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Yoghurt2 Cup (32 tbs)
 Finely chopped onions1 Cup (16 tbs)
 Ground cloves1⁄8 Teaspoon
 Turmeric2 Teaspoon
 Salt2 Teaspoon
 Ground coriander2 Teaspoon
 Anise1⁄2 Teaspoon
 Fish slice4 (Salmon, Sea Bass Etc)
 Butter1⁄2 Cup (8 tbs), melted
 Cooked rice3 Cup (48 tbs), half cooked drained
 Tomatoes2 , thinly sliced
 Pimentos2 , cut julienne

Nutrition Facts

Serving size

Calories 505 Calories from Fat 247

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 17.2 g85.9%

Trans Fat 0 g

Cholesterol 80.5 mg

Sodium 1045.2 mg43.6%

Total Carbohydrates 53 g17.8%

Dietary Fiber 4 g16.1%

Sugars 9.2 g

Protein 12 g23.6%

Vitamin A 44.1% Vitamin C 67.2%

Calcium 19.1% Iron 25%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350° F.
2) In a bowl, mix the yoghurt, onions, cloves, turmeric, salt, coriander and anise together.
3) Coat the fish thoroughly with this mixture and marinate for 1 hour.

MAKING
4) In a casserole, saute the fish in 2 tablespoons butter, until lightly brown and reserve the marinade.
5) Stir in half the marinade and 2 tablespoons butter, then
cover with the rice.
6) Place the tomatoes and pimentos over the rice and add rest of the marinade and melted butter.
7) Bake, tightly covered in the preheated oven for 30 minutes,
shaking the casserole occasionally.

SERVING
8) Serve immediately on individual serving plates.
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