Green rice with grilled fish is a refreshing and light dish, in which basmati rice is mixed with herbs, celery, and green peas. On top, flakes of grilled white fish seasoned with lemon and olive oil are sprinkled, adding tenderness and delicacy. Together, it creates a colorful and light dish suitable for the holiday table.
Ingredients:
For the green rice:
2 cups basmati rice, washed and drained
3 cups boiling water
1 tbsp olive oil
1/2 tsp salt
2 celery stalks, finely chopped (with leaves)
1 cup green peas, frozen, thawed, or fresh
For the herbs:
Large handful of parsley
Handful of cilantro
Handful of mint
1 tsp crushed garlic
1/4 cup olive oil
Juice of half a lemon
Salt and black pepper
For the fish:
2 fillets of white fish (mullet, sea bass, dorado, whichever you like)
2 tbsp olive oil
Coarse salt and ground black pepper
A little lemon zest
Instructions:
1. Cook the rice with water, salt, and oil according to instructions (about 15 minutes cooking and 10 minutes resting covered).
2. Blanch the peas in boiling water for about 10 minutes.
3. Chop the herbs and add garlic, olive oil, lemon, salt, and pepper.
4. When the rice and peas are ready, mix in the herb mixture, chopped celery, and peas.
5. Brush the fish with olive oil and season with salt, pepper, and lemon zest.
6. Grill on a hot grill (or grill pan) for 3-4 minutes on each side, until the fish is golden and cooked. Remove the skin, cool slightly, and flake by hand.
7. Transfer the green rice to a large bowl or plate. Sprinkle the flaked fish on top, squeeze lemon, drizzle a little more olive oil, and garnish with toasted almonds or pomegranate seeds.
Additions and Upgrades:
You can also add thinly sliced green onion to the rice, or replace part of the cilantro with basil – it becomes aromatic and special.
Tair Mordoch, in collaboration with Sugat