SAUTÉED ORANGE ROUGHY WITH CINNAMON AND THYME RICE

SAUTÉED ORANGE ROUGHY WITH CINNAMON AND THYME RICE image

Yield Makes 4 servings

Number Of Ingredients 23

Ingredients:
2 lbs. Orange roughy fillets cut into 1 ½ inch squares
2 limes juiced
¼ cup fresh ground black pepper
3 cups white minute rice
3 cups water
2 tbls thyme
1 tbsp cinnamon
¼ cup veggie oil
½ cup minced onion
¼ chopped garlic
2 tbsp crushed red pepper
1 tbls paprika
1 tbls cayenne
1 tbls turmeric
4 tbls butter
½ cup white wine
½ cup heavy cream
1 tspn brown sugar
1 large cucumber sliced into finger sized strips
1 lb. green beans par boiled (4 minutes) and chilled in ice water
6 ripe roma tomatoes, quartered length wise, halved width wise
2 ripe avocados chopped into bite size pieces

Steps:

Prep: Slice the orange roughy into 1 ½ inch squares and rinse with ice cold water. Cleanse the fish by drenching with lime juice and smoothing with hands. Pour ¼ cup of fresh ground black pepper over fish and rub in with hands. Set aside in refrigerator. Bring three cups of water to a boil and stir in thyme and cinnamon. Add rice and stir again. Remove from heat and cover with a paper towel between lid and pot (makes rice perfect). Set aside and keep covered until used. Bring a deep large heavy pan to med/hi. Add veggie oil, onions and garlic, turmeric, and crushed red pepper. Sauté for 1 minute then add orange roughy, paprika, cayenne. Stir well but gently. Sauté for 4 minutes then add butter, white wine, heavy cream, and brown sugar. Again, stir well but gently. Cover and reduce heat to med/low for eight minutes. Serve: Scoop 1 ½ cups of rice onto middle of plate, concave the center of rice lump. Spoon a bunch of orange roughy pieces into center of rice. Surround rice with cucumber slices and pour remaining sauce from sauté pan over orange roughy, rice and cucumbers. Scatter green beans tomatoes and avocado. Finish with salt, pepper and maybe a squeeze of lime.