Lemony Fish Over Vegetables And Rice Food

LEMONY FISH OVER VEGETABLES AND RICE

Steps:

• In 12-inch nonstick skillet, cook rice and margarine 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.
• Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

SPICE-RUBBED FISH WITH LEMONY RICE

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.

LEMON AND DILL SEASONING FOR FISH AND VEGETABLES

Steps:

• COMBINE all ingredients into a small container and shake well.
• STORE tightly sealed in a cool, dry place and shake well before using.
• SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
• SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning. Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
• TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice. Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon). To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. Serves 4.
• TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden. Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming. Serves 4.

FISH WITH VEGETABLES & RICE

Steps:

• Thaw fish, if frozen.
• In a 2-quart casserole combine celery, green onion, green or sweet red pepper, water, and tarragon.
• Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
• Stir in chicken broth.
• Cook, uncovered, on high for 4 to 6 minutes or till mixture boils.
• Stir in rice.
• Cover and let stand for 5 minutes.
• Stir in cheese.
• Spread rice mixture evenly in an 8 x 8 x 2-inch baking dish.
• Arrange fish atop rice.
• Cook, covered with vented clear plastic wrap, on high for 4 to 7 minutes or till fish flakes easily when tested with a fork.