Rice With Fish Steaks
Ingredients
Lime
Olive Oil
Onion
Sea Salt
White Rice
Garlic
Bijol
Suitable Drinks
Red Wine
White Wine
Measurements
- 2 pounds snapper or Grouper steaks
- ¼ cup freshly squeezed lime juice
- ¼ cup Spanish olive oil
- 1 large onion, peeled and chopped
- 1 large green bell pepper, cored seeded and chopped.
- 4 garlic cloves, peeled and minced
- 1/3 cup of flour
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ cup chopped parsley
- 1/4 tsp of Bijol
- ¼ cup tomato puree
- 2 cups Valencia (short-grain) rice
- 2 ¾ cups of fish broth
- One 6 – ounce jar pimientos drained and liquid reserved
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
1. Place the fish in a container suitable for marinating. Pour the lime juice over it, cover, and refrigerate for one hour.
2. Heat the oil over medium heat in a paellera or large skillet. Sauté the onions and green pepper until the onion is translucent, about 3 minutes. Stir in the garlic and cook for 2 minutes more
3. Mix the flour with the salt, pepper and parsley and dredge the fish steak in it. Place the fish in the simmering sofrito and gently cook it for about 2 minutes on each side. Remove the fish and set it aside.
4. Add the saffron, tomato puree, rice and broth to the sofrito. Stir lightly and simmer on low heat, uncovered, until the rice begins to dry, about 25 minutes.
5. Return the fish steaks to the pan and pour in the liquid from the canned pimientos, Turn off the heat, cover the pan, and let the rice finish cooking on the warm burner, about 10 minutes. Add a little more broth if the mixture is too dry,
6. Cut the pimientos into strips and garnish the finished dish with them
