There’s not a more comforting dish to me (other than Mum’s minestrone) than fish and white rice. If ever I’m feeling a bit fragile, sick or upset, fish and rice is my go to dish, whether its tinned tuna, salmon or smoked mackerel. This recipe for Citrus Zest & Nigella Seed Marinated Red Snapper is the ultimate in the fish & rice combination. Perfect for a midweek dinner or any time you need a little pick me up.
Citrus Zest & Nigella Seed Marinated Red Snapper
- 4 pieces of red snapper (or one whole snapper broken down into 4 fillets)
zest of 4 lemons & limes (2 x 2)
1/4 cup nigella seeds
1 cup white rice
fresh coriander, to serve
In a large bowl, grated the zest of the lemons and limes, a good swig of oil, a pinch of salt and the nigella seeds. Add in the fish and toss until thoroughly combined. Allow to marinate for at least 2 hours (or overnight if you have the time).
Cook the rice using your preferred method… we swear by the twenty-minute method; 1 cup of rice to 1 1/4 cup of water, bring to the boil, reduce heat to a simmer, cover and let cook for twenty minutes, remove from heat, and allow to steam through for an additional five minutes.
Heat a heavy based frying pan with enough oil to cover the base. When the oil is hot (but not smoking) gently place the fish in the pan skin side down (careful not to spry yourself with oil) and gently apply enough pressure to keep the fish flat (as it will try and curl up). Cook for 3 minutes on the skin side, then flip and cook for a further 3 – 5 minutes depending on the thickness of the fish, remove from the heat and allow to rest for a couple of minutes.
Serve with white rice, lemon wedges and a handful of coriander.