Fish with Green Rice And Cucumbers In Creme Fraiche

 

 

 This recipe has a lot of ingredients and prep, but it was totally all worth it. The herbs, cucumbers, and creme fraiche all make it taste fresh and flavorful.

 

 

 

 

 

 

 

 

 

 

Ingredients

• 6 red snapper fillets, 5 to 6 oz  each OR tilapia or similar firm fish
• 1 lemon, zested
• 1 tbsp thyme leaves
• 2 tbsp sliced flat-leaf parsley
• 3 or 4 Persian cucumbers or 2 normal cucumbers
• 1/2 tsp  cumin seeds (I got lazy and just used ground cumin)
• 3/4 cup creme fraiche OR sour cream OR yogurt
• 1/2 tsp minced garlic
• 2 tbsp finely diced shallot
• 1 1/2 tbsp  lemon zest
• 1/2 tsp lemon juice PLUS a pinch of salt
• Healthy pinch cayenne pepper
• 2 tbsp  sliced mint leaves
• 2 tbsp  extra-virgin olive oil
• Green rice (recipe to follow)
• 1 bunch watercress, cleaned, tough stems removed
• Drizzle extra-virgin olive oil
• 6 sprigs cilantro
• Kosher salt and freshly ground black pepper

  For the Green Rice

• 1 cup chicken stock
• 1/2 cup packed flat-leaf parsley leaves
• 1/4 cup packed mint leaves
• 2 tbsp  minced chives
• 1/4 cup packed cilantro leaves
• 2 tsp fennel seeds
• 1/4 cup plus 1 tbsp extra-virgin olive oil
• 3/4 cup finely diced fennel
• 1/4 cup finely diced red onion
• 1 chili
• 1 1/2 cups  basmati rice
• 1 tbsp unsalted butter (I forgot the butter, and it still tasted great)
• Kosher salt and freshly ground black pepper

Directions

Note: You can make the green rice ahead and rewarm it in the oven. For the cucumbers in creme fraiche, you can mix the creme fraiche with all the seasonings except the mint ahead of time. Just before serving, salt the cucumbers and toss them with the creme fraiche mixture and mint.
Season the fish with lemon zest, thyme and parsley. Cover and refrigerate for at least 4 hours.
Take the fish out of the refrigerator 15 minutes before cooking to bring to room temperature.
Cut a small piece of cucumber, taste it and decide if it needs to be peeled and seeded. Cut the cucumbers into thin crosswise slices, on the diagonal. Toss the cucumbers with 1 tsp (5 mL) salt, and let sit 10 minutes.

Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly. Use a mortar and pestle to crush them coarsely.
Drain the cucumbers for a few minutes, and then pat them dry with paper towels. Toss the cucumbers in a bowl with the creme fraiche, garlic, shallot, lemon zest and salted juice, cumin, cayenne, and a pinch of pepper. Taste for balance and seasoning. Gently stir in the mint.

Heat a large saute pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crispy. Turn the fish over, lower the heat to medium-low and cook a couple more minutes, until the snapper is just cooked through.

Transfer the hot rice to a large warm platter. Spoon two-thirds of the cucumber over the rice, and scatter the watercress over both. Arrange the fish on top, and season with lots of lemon juice and a drizzle of super-good olive oil. Spoon the remaining cucumbers over the fish, and garnish with the cilantro sprigs.

For the Green Rice

Bring the chicken stock and 1 1/4 cup water to a boil in a medium pot and then turn off the heat. Place the parsley, mint, chives and cilantro in a blender. Add 1 cup of the hot liquid, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown. Pound them with a mortar and pestle.

Heat the chicken stock pot and heat it over high heat for 2 minutes. Add the olive oil, diced fennel and onion, toasted fennel seeds, chili, and 1/2 tsp salt. Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent. Add the rice, 1 tsp salt and a pinch of pepper. Stir well to coat the rice with the oil and vegetables.

Add the herb broth and 1/2 tsp salt. Bring to a boil, and reduce the heat to a low simmer. Add the butter, cover and cook the rice 15 to 20 minutes, until tender. Turn off the heat and leave the rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.

Source: http://go-at-home.com/recipeDetail.asp?RecipeID=832