FLAVOR BOOSTER A potent spice blend is sprinkled over the fish before it is steamed atop rice, making up for any lack of crust the fish might get from pan-searing in butter or oil. The same mixture could also be rubbed over chicken or pork tenderloin before roasting or grilling.

　　

Ingredients

serves 4

　　1 tablespoon plus 1 teaspoon unsalted butter

　　1 small yellow onion, finely chopped

　　1 garlic clove, coarsely chopped

　　1 cup basmati rice

　　1/2 teaspoon poppy seeds (optional)

　　1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

　　2 cups low-sodium store-bought chicken broth

　　1 medium zucchini, halved lengthwise and cut into 1-inch half-moons

　　Coarse salt and ground pepper

　　1 pound cod or other firm white-fleshed fish, cut into 4 fillets

　　2 teaspoons Coriander Spice Mix (recipe follows)

　　

Step 1

In a wide, medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, about 4 minutes. Stir in rice and poppy seeds (if using) and cook, stirring, 1 minute. Add lemon zest and juice, broth, and zucchini; season with salt and pepper. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook 13 minutes.

　　

Step 2

Pat dry fish and sprinkle spice mix over tops, dividing evenly. 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. Serve immediately.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 348

　　

Step 5

Fat: 5g (3g Saturated Fat)

　　

Step 6

Protein: 32g

　　

Step 7

Carbohydrates: 41g

　　

Step 8

Fiber: 2g

　　Everyday Food: Light