Fish and Yellow RiceFrom notyourmomma 7 years ago
- 6 tablespoons of butter split use shopping list
- 2 tbsp of mild oil shopping list
- 1 small onion slivered shopping list
- 2 1/4 cups of long grain white rice shopping list
- 6 cups of chicken broth heated with shopping list
- 3 generous pinches of saffron shopping list
- 2 1/2 lbs. of thick white fish (grouper preferred) shopping list
- 1 teaspoon of salt shopping list
- 1/2 teaspoon of pepper shopping list
- 2 1/2 teaspoons of cinnamon shopping list
- 12 ounces of chopped pecans shopping list
- 1 large head of iceberg lettuce shopping list
- 1 bunch of parsley, stemmed and chopped shopping list
- 3 peeled diced ripe avocados shopping list
- 1/3 cup of lemon juice shopping list
- 1/4 cup of water shopping list
- 1/2 cup of canola oil shopping list
- 1 teaspoon or more to taste of Lawry's Seasoned Salt shopping list
How to make it
- Cut the fish of choice in large two inch chunks, at least two per guest.
- Season each fish piece with salt and pepper, rub in and let sit in the ice box until the oil heats up.
- In the bottom of a large Dutch oven, melt two tablespoons of butter and 2 tablespoons of canola oil over medium heat.
- Very quickly saute each piece of fish until just barely colored.
- You are not cooking the fish, just trying to develop a crust at this point.
- Pull from pan and reserve on platter, tent with foil.
- In the remaining oil and butter in the oven, add the onion and saute briefly.
- Measure 3/4 cup of rice over the onion. Sprinkle lightly with salt and pepper and sparsely with cinnamon.
- Layer in one half of the fish pieces.
- Layer 3/4 cup of rice over the fish. Sprinkle lightly with salt and pepper and sparsely with cinnamon.
- Add remaining fish pieces.
- Finally put the last 3/4 cup of rice and repeat with salt/pepper and cinnamon.
- Really don't over do the cinnamon but you do want to taste it, I tend to use a bit more on the last layer. It is the most important flavor along with the saffron in the hot broth.
- Add the broth and saffron to the pot and cover very tightly.
- Turn the heat to high and follow the timing as follows.
- 10 minutes high, 10 minutes low and 20 minutes off and tightly covered.
- While the fish is cooking: Melt 1/3 cup of butter in a 12 inch frying pan and add the pecans to cover the bottom of the pan and toast lightly. Do not burn. Set aside.
- In a shaker jar, add oil/lemon juice/water and enough of the seaoned salt to color the dressing. Taste. You want a slightly salty very lemony dressing. Shake the dickens out of it just before you dress the salad.
- Tear the iceberg into small pieces. Mix with lots and lots of parsley and avocado. You basically almost want a third of each between the lettuce, avocado and flat leaf parsley. Toss and chill.
- Assembly: this is important and crucial to the quality of the dish.
- When the time is up on the dutch oven full of fish and .rice, get the strongest person on hand to take your largest round platter and lay it over the pot and very carefully invert the pot and empty the pot on the platter.
- Cover the fish and rice completely with the toasted roasted pecan pieces.
- Carry to the table in triumph.
- Lightly dress the salad with the dressing. Scant amount.
- Portion some rice and fish for each guest and top the hot food immediately with the cold dressed salad.
- Pass extra dressing for each guest to add as necessry to their plate. The lemony dressing drips down on the wonderfully seasoned fish and rice wth buttery pecans. It is truly wonderful.
People Who Like This Dish 8
The Cooknotyourmomma South St. Petersburg, FL
The Rating2 people
I like everything about this.. You are so right about not over doing the cinnamon. It can take over really quickly and it eats any salt taste right up. I love the sound of this and it is going on my "must try" short list. Thanks for a great recipe ...morejimrug1 in Peoria loved it
Will you make this soon, please! Invite me over. I love it so much. I saw all the ripe avocados on Poppop's tree!snufflebunny15 in Tierra Verde loved it