This year I started subscribing again to Cooking Light magazine. Years ago I was a subscriber but found that as time went by I was cooking from the magazine less and less, so I let my subscription lapse. Last fall an issue caught my eye at the grocery store and I bought it. I found the magazine had changed over time and we made quite a few dishes from that issue and enjoyed them all. I decided to subscribe again.
Last nights dinner was from the January/February issue. It was a quick dinner as promised, and both my husband and I felt that it was definitely a recipe to make again. We try so many things around here that a dish has to be pretty good to make it worthy of multiple makings.
As always, I played around with the ingredients to match what I had on hand. The original recipe called for halibut, but I had tilapia in the freezer. Really, I think the recipe would be great with any flaky white fish. The only frozen corn in our freezer was the fire roasted version from Trader Joe's. That gave us a head start on the charring. Also, the recipe called for cooking the fish on the stove in a grill pan. I don't have that sort of pan and frankly like to cook fish in the oven as it leaves me free to deal with the other aspects of dinner. Grilling does add flavor and lovely char marks though, so if you have the pan go for it.
Fish with Chimichurri and Vegetable Rice
adapted from Cooking Light, January/February 2010
1 1/2 T chopped fresh cilantro
1 T chopped fresh basil
1 T finely chopped green onion
2 t olive oil
1 1/2 T fresh lemon juice
1/2 t salt, divided
1/4 t black pepper, divided
4 - 6 ounce fish fillets, any white fish will do
Combine the herbs, onion, oil and lemon juice in a small bowl. Stir in 1/4 t salt and 1/8 t pepper. Set aside.
Place the fish in a baking dish and sprinkle with remaining salt and pepper. Bake at 400 degrees for about 8 minutes per inch of thickness. Fish could also be grilled or seared on the stove.
Serve the fish topped with the sauce.
For the rice:
1 C rice
water
1 T olive oil
1/2 C frozen corn
1/2 C chopped zucchini
1/2 C chopped green onion
1/2 C halved cherry tomatoes
salt
Cook the rice according to package directions omitting salt and oil.
Heat the olive oil in a skillet over medium heat. Add the corn and zucchini to the pan and saute until the vegetables char, about 3 minutes. Stir in the tomatoes and onion and salt to taste. Cook an additional minute until tomatoes begin to wilt. Stir in the cooked rice and serve with the fish.
printable version - fish&rice.pdf
-- marcella
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