Almond and herb pilaf with grilled fish Recipe
Ingredients
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
300g SunRice Basmati Rice
1/2 cup (125ml) dry white wine
550ml Campbell's Real Stock Vegetable
4 (about 150g each) snapper fillets, skin on
1/3 cup (50g) toasted slivered almonds
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped basil
1 tablespoon lemon juice
Lemon wedges, to serve
Baby spinach leaves, to serve
Almond and herb pilaf with grilled fish Recipe
Method
Step 1
Heat half the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and cook for 1 minute.
Step 2
Add rice and stir to coat the rice in oil. Add wine and simmer until almost evaporated. Add stock and bring to the boil. Reduce the heat to low and cook, covered, for 10 minutes. Remove from heat. Place a clean tea towel under the lid and set aside for 5 minutes to steam.
Step 3
Use a small, sharp knife to score the fish skin. Season with sea salt and ground black pepper. Heat remaining oil in a frying pan over high heat. Add fish, skinside down, and cook for 2 minutes or until skin is crisp. Turn and cook for a further 1-2 minutes or until just cooked through.
Step 4
Add almonds, parsley, basil and lemon juice to rice and season with salt and pepper. Use a fork to fluff the rice.
Ingredients
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
300g SunRice Basmati Rice
1/2 cup (125ml) dry white wine
550ml Campbell's Real Stock Vegetable
4 (about 150g each) snapper fillets, skin on
1/3 cup (50g) toasted slivered almonds
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped basil
1 tablespoon lemon juice
Lemon wedges, to serve
Baby spinach leaves, to serve
Almond and herb pilaf with grilled fish Recipe
Method
Step 1
Heat half the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and cook for 1 minute.
Step 2
Add rice and stir to coat the rice in oil. Add wine and simmer until almost evaporated. Add stock and bring to the boil. Reduce the heat to low and cook, covered, for 10 minutes. Remove from heat. Place a clean tea towel under the lid and set aside for 5 minutes to steam.
Step 3
Use a small, sharp knife to score the fish skin. Season with sea salt and ground black pepper. Heat remaining oil in a frying pan over high heat. Add fish, skinside down, and cook for 2 minutes or until skin is crisp. Turn and cook for a further 1-2 minutes or until just cooked through.
Step 4
Add almonds, parsley, basil and lemon juice to rice and season with salt and pepper. Use a fork to fluff the rice.
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