SPICE-RUBBED FISH WITH LEMONY RICE

Spice-Rubbed Fish with Lemony Rice image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

4 teaspoons unsalted butter
1 small yellow onion, diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1/2 teaspoon poppy seeds (optional)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
2 cups low-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into 1-inch pieces
Coarse salt and ground pepper
2 teaspoons Coriander Spice Mix
1 pound cod or other firm white-fleshed fish, cut into 4 fillets

Steps:

In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.

Nutrition Facts : Calories 348 g, Fat 5 g, Fiber 2 g, Protein 32 g