Fish Fillets and Peppered Rice Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Rice

Fish Fillets and Peppered Rice

From Dorothy McNett's Recipe Book at

about 1 pound of fish fillets, such as red snapper or salmon
1 teaspoon real butter
1 teaspoon olive oil
2 cloves garlic, minced
2 tablespoons snipped fresh parsley
zest and juice of 1 lemon
paprika or ZIP

1 cup rice
2 cups water or vegetable broth
1-2 roasted sweet bell peppers, snipped

First, make the rice. Combine the water and rice in a glass or ceramic bowl. Cover. Microwave on high for 5 minutes, then on half power for 13-15 minutes, or until done. (Or use your electric rice cooker) Snip the roasted bell peppers and add to the rice. Place on a serving platter.

On a glass or ceramic plate or platter, place the butter, oil, minced garlic, and parsley. Microwave on high for 1 minute. Arrange the fillets on top. Sprinkle them with the zest of the lemon and the juice, and some paprika or ZIP. Cover with waxed paper. Microwave on high, using 5 minutes per pound of fish as a guide. Fish is done when it flakes easily. Serve with the rice.

Recipe created 1996-02-03.

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