Spiced snapper on rice pilaf
Mix up your usual fish dinner with this exciting spiced snapper served on top of a flavoursome and fluffy rice pilaf. It’ll be on the table in 40 minutes or less. Serve with sautéed silverbeet and broccoli.
Ingredients
Method
Ingredients
- 2 cloves garlic, minced
- 1 onion, finely diced
- 1 cup long grain white rice, rinsed
- 1 ¾ cups vegetable stock
- 2 tsp paprika
- 2 tsp dried thyme
- ½ tsp cayenne pepper
- 4 snapper fillets
Method
- To prepare the rice pilaf, heat a drizzle of olive oil in a medium pot over medium heat. Sauté the garlic and onion for 4-5 minutes or until the onion has softened. Stir in the rice and toast for a minute before pouring in the chicken stock.
- Bring to a boil, then reduce the heat to low. Cover and cook for 12 minutes, then remove from the heat and leave covered for 10 minutes to allow the rice to finish cooking.
- In a small bowl, mix together paprika, thyme, cayenne pepper and seasoning. Pat the snapper fillets dry with a paper towel, then sprinkle the spice mix over both sides of the snapper.
- Bring a drizzle of olive oil to medium-high heat in a large frying pan. Working in batches, cook the snapper for 3-4 minutes or until golden brown, undisturbed. Turn the snapper over and cook for a further 3-4 minutes or until cooked through.
- Serve the spiced snapper on top of the fluffed rice pilaf.
Top tip: Elevate your rice pilaf by sautéing two diced celery stalks and one diced carrot along with the onion and garlic.