and Everyday Food, Jan/Feb 2011

Serves 4

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper

rub onto one side of fish, set aside until ready to cook

After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.