Pan-Fried Fish with Mexican Rice and Salsa

Pan-Fried Fish with Mexican Rice and Salsa

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, May 15, 2016.
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A delicious Mexican fish dish!

Ingredients

MEXICAN RICE

  • 1 tablespoon olive oil —
  • 1/2 red onion, finely diced
  • 1 1/2 teaspoons GF Mexican spice mix
  • 1/2 punnet cherry tomatoes, diced
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 cups Japanese brown rice
  • 2 1/4 cups water —
  • 1/2 teaspoon salt —

SALSA

  • 1/2 red onion, finely diced
  • 1/2 punnet cherry tomatoes, cut in half
  • 1 can corn kernels, drained
  • 2 stalks celery, diced
  • Juice of 1/2–1 lemon
  • 1 tablespoon extra-virgin olive oil —
  • 3 tablespoons chopped coriander leaves and stalks (optional, adults)

PAN-FRIED FISH

  • 450g fish fillets
  • 3 tablespoons GF flour —
  • 1 tablespoon GF Mexican spice mix
  • 1/2 teaspoon salt —
  • 1 tablespoon oil —
  • 1 tablespoon butter —

TO SERVE

  • 1 lime, cut into wedges

Steps

  1. Heat oil in a pot on medium heat. Add onion, first measure of Mexican spice mix and tomatoes and cook until onion is soft and tomatoes have broken down, about 2 minutes.
  2. Add tomato paste, rice, water and salt to pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further ­8 minutes. Do not lift lid during cooking. Season to taste.
  3. While rice is cooking, make the salsa. Toss onion, tomatoes, corn, celery, lemon juice and oil together in a bowl. Season to taste with salt and pepper.
  4. Pat fish dry with paper towels and cut any larger fillets in half. Combine flour, second measure of Mexican spice mix and salt on a plate. Coat both sides of fish in seasoned flour, shaking off excess.
  5. Heat oil in a large fry-pan on high heat. Cook fish for 1–2 minutes each side, until just cooked through. Add butter right at the end and spoon over fish. Stir coriander through cooked rice (if using).
  6. Divide Mexican rice between plates and top with fish and salsa. Serve with lime wedges to squeeze over fish just before eating.

Nutritional Information

Energy 2377 kj
568 kcal
Protein 28.7g
Carbohydrate 76.2g
Fat 15.9g