Monday, 11 January 2016

Seabass with Mexican Rice Salad

I've said before that rather than making rice from cauliflower, my way to make rice and carbs healthier is to include vegetables alongside it.  This was a great and filling dish as a result without feeling "cheated".

Seabass with Mexican Style Rice Salad - Serves 1


30g, 1oz Long grain rice
1 red (bell) pepper
A handful of frozen sweetcorn
1 seabass fillet
1 tsp oil
1 clove garlic, chopped
1/2 red chilli, chopped
Handful of coriander (cilantro)
Lime juice and seasoning to serve


Put the rice on to boil.  While the rice is cooking, fry the sea bass with the garlic and chilli, add a little water at the end to prevent the garlic burning if needed.

While the fish is cooking, towards the end of cooking of the rice, add in the sweetcorn to finish cooking alongside the rice.

Finely dice the pepper.  When the rice is cooked, mix with the pepper, some coriander and serve with the fish on top with coriander, a squeeze of lime and a seasoning of sea salt to serve.

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