Recipe

Fish And Yellow Rice Recipe

	Notyourmomma / All my dishes 2 years, 4 months ago Mom's adaptation of Mrs. Mastry's Fish and Yellow Rice. I think it has a Syrian background and the Mastry family still has a bait and tackle shop that we frequent for fresh fish. Mrs. Mastry was the Queen of society and very benevolent in her gif... More Prep:45m Cook:60m Servings:8	Notyourmomm
	company allinone favorite fish and rice delicious

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jimrug1

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Ingredients

6 tablespoons of butter split use

2 tbsp of mild oil

1 small onion slivered

2 1/4 cups of long grain white rice

6 cups of chicken broth heated with

3 generous pinches of saffron

2 1/2 lbs. of thick white fish (grouper preferred)

1 teaspoon of salt

1/2 teaspoon of pepper

2 1/2 teaspoons of cinnamon

12 ounces of chopped pecans

1 large head of iceberg lettuce

1 bunch of parsley, stemmed and chopped

3 peeled diced ripe avocados

1/3 cup of lemon juice

1/4 cup of water

1/2 cup of canola oil

1 teaspoon or more to taste of Lawry's Seasoned Salt

Directions

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.

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Comments

krumkake 2 years, 4 months ago said:
Interesting dish - interesting presentation! I would really like to try this sometime (when I know I will have someone strong enough to invert that pot!!!).

chefjeb 2 years, 3 months ago said:
Good gosh this sounds good! I'm going to try this and use catfish, since I'm a long way from a fish market. Dynamite presentation.

darbar 2 years, 3 months ago said:
Wow! This sounds delicious! Thanks for sharing! I'm saving this one.

snufflebunny15 2 years, 1 month ago said:
Will you make this soon, please! Invite me over. I love it so much. I saw all the ripe avocados on Poppop's tree!

ttaaccoo 1 year, 2 months ago said:
Gosh it sure sounds delish! Going to file for Special ! thanks lots.

jimrug1 11 months, 2 weeks ago said:
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 .... Jim

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