Lemony Fish Over Vegetables And Rice Recipes

Steps:

• In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.

Steps:

• Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
• Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
• Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
• In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.

Steps:

• 1. Cook rice and butter in 12-inch nonstick skillet over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling reduce heat. Cover and simmer 10 minutes.2. Stir in frozen vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces arrange on rice mixture. Sprinkle fish with lemon pepper drizzle with lemon juice. Reduce heat.3. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.1 SERVING: Calories 255 (Calories from Fat 65) Fat 7g (Saturated 4g) Cholesterol 75mg: Sodium 320mg Carbohydrate 22g (Dietary Fiber 3g) Protein 26g o % Daily Value: Vitamin A 64% Vitamin C 72% Calcium 4% Iron 8% o Exchanges: 1 Starch, 1 Vegetable, 3 Very Lean Meat, 1 Fat o Carbohydrate Choices: 1 1/2together timeVolunteer time to the family. Have each family member write on 3 5-inch note cards what they will volunteer to do. Perhaps "This card entitles you to spend the day with only me at the movies" or "I will help you clean the kitchen next week" or "I will help you wash the car next Saturday."