Alright Paleo’s, shield your eyes ’cause this one has got — gasp! — white rice. Well, sometimes a fish dish just seems to call out for rice. And since it has been probably at least two months since I fired up the cooker I figured it’d be OK.
If you’re going to do rice for a dish like this, here’s one way I like to do it. I chopped up a good handful each of both celery and yellow onion. This was for one cup of rise, rinsed very well. Then bring 1 1/2 cups of chicken stock and a tbsp of butter to a boil, add the rice and simmer on medium low heat with the lid ajar for a few minutes. Once the stock disappears and there are "potholes" in the rice, stir in the veggies, turn down to low, and cover for 15 minutes. Add salt & pepper too taste. Done. I like lots of finely ground black pepper.
I’ve been loving using my new iPad to cook. I search BigOven and this was the recipe at the top. The only thing I changed is that i only needed 1/8 cup of olive oil to get a very good, stiff paste and I didn’t have onion powder, so used the dry minced onion. Rather than grill it, I brushed the paste on good & thick on the first side on a cookie sheet, then placed it under the broiler on low for about 5 minutes, removed it, burnt the dickens out of my thumb (immediate blister! still hurts) and repeated for the other side.
It was fantastic, and so easy. Click for the hi-res version.