Middle Eastern · Dinner
Fish and Spiced Rice with Caramelized Onions (Gluten-Free)
White fish fillet pan-seared and served over turmeric and cinnamon-spiced basmati rice, finished with deeply caramelized onions, toasted pine nuts, and raisins. Cumin and warm spices perfume the rice while lemon juice brightens the plate. A Levantine-style dinner built on golden onions and fragrant grains.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
24.1gFat
61.3gCarbs
10.4gSugar
4.8gFiber
980mgSodium
108mgChol
8.9gSat Fat
870mgPotassium
80mgCalcium
3.4mgIron
2.1mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Rinse rice under cold water until runoff clears, pat fish dry, and thinly slice onion into half-moons.
2
Sauté
Melt butter in a wide skillet over medium heat, add onion, and cook 20 minutes until deeply golden and jammy, stirring occasionally.
3
Simmer
Combine rice, water, turmeric, cinnamon, cumin, and half the onions in a saucepan, bring to boil, cover, and simmer low 15 minutes until tender.
4
Sear
Heat olive oil in a clean skillet over medium-high heat and sear fish 3–4 minutes per side until opaque and flakes easily.
5
Plate
Fluff rice onto a plate, top with fish, scatter remaining onions mixed with raisins and tamari, pine nuts, parsley, and lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup190g basmati rice
- 2 cup480ml water
- 22 medium onion
- 4 tbsp56g butter
- 2 tbsp2 tbsp gluten-free tamari
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp cumin-ground
- 4 tbsp36g pine nuts
- 2 tbsp20g raisins
- 2 tbsp28g olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
