Spiced amberjack with basmati rice

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Amberjack

Baked fish

INGREDIENTS

4 FISH FROM GREECE Amberjack slices (fillets), roughly 350gr each
1 teaspoon of garlic butter
1 teaspoon of cayenne pepper powder
1 teaspoon of turmeric
Juice from 1 lemon
50 ml olive oil
Salt

For the rice

200gr. basmati rice
1 teaspoon of garlic butter
30 ml olive oil
2-3 chili peppers (based on your preference for spicy food)
1 red onion, sliced thinly
unsalted nuts (pistachios or cashew nuts)
50gr. currants
½ bunch of coriander or parsley, thinly chopped
Salt, freshly ground pepper

Amberjack

Baked fish

EXECUTION

For the fish:

1. We preheat the oven at 200°C (fan mode).

2. In a large bowl, we mix the garlic butter, turmeric, cayenne pepper powder, lemon juice, salt and olive oil.

3. We add the fillets and coat all sides with the mixture.

4. We let them marinate for 15 minutes.

5. We spread the fillets on a sheet pan, over some parchment paper, and bake them for 20 minutes.

6. We keep them warm.

For the rice:

1. We boil the rice following packet instructions.

2. We strain it, and keep it warm.

3. In a large pan, or a wok, that’s already hot, we pour some olive oil.

4. We toss in the onion and cook it in medium fire, until it slightly browns.

5. We add the nuts of our choice, the garlic butter and chili peppers, and continue cooking for another minute or so.

6. We toss in the boiled rice, the currants, the ground pepper and coriander.

7. We mix the ingredients well.

For serving:

1. We place a large Amberjack fillet atop the rice on each dish.

2. We serve hot.

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