Today, truly felt like fall-- 44 degrees upon awakening. Flannel sheets now on the bed. Autumn Gold Festival in Ellsworth. It was apropos to make a nice, hearty dinner. My microbiome thanks me also. :)
I've made this dish before but today I changed things up a bit because I didn't have all the ingredients teaspooncalled for in the original recipe. Now you know why I started this blog!
Brazilian Fish "Stew" (over Arborio Rice)
1 pound cod (or you can use any firm white fish, but us Mainers love our cod!)
2 tablespoons lime juice
1 garlic clove, minced
2 teaspoons "21 Seasoning Salute" (Trader Joe's)
1/2 cup onion
1 teaspoon paprika
1 zucchini (large chunks)- make 1/3" slices and quarter those
1 tablespoon coconut oil
1/2 cup diced tomato
1/2 cup coconut milk (in a can, unsweetened); plus another 1/2 cup coconut milk for rice.
1/2 teaspoon hot sauce (more or less)
1/2 cup basil (you can use cilantro, but I didn't have any!)
1 cup Arborio rice
Basil ((about 4-6 leaves)
1. Place fish (whole) in a ziploc bag with lime juice, garlic, and 21 Seasoning Salute. Marinate ~15-30 minutes.
2. Meanwhile, prepare rice. I used 1.5 cups water plus 1/2 cup coconut milk. Bring to boil. Add 1 cup rice. Cook on low for about 20 minutes. This rice is sooooooo creamy!!!!
3. Saute in a cast iron pan (or other good pan) the onion, paprika and zucchini in coconut oil on medium-low for 5 minutes. Add tomato and fish. Cook about 5 minutes. The fish will start to become opaque.
4. Add coconut milk and hot sauce. Simmer about 10 minutes.
5. Taste for seasoning-- feel free to make hotter.
6. Plate: Place about 3/4 cup rice on plates (I preheated them in the microwave for 1.5 minutes). I like my food on warm plates. :)
7. Spoon fish and onion/zucchini mixture over rice. Spoon sauce over. Add basil. I cut the basil into slivers and artistically (not) placed it on the fish/onion/zucchini mixture.
8. Enjoy!! This dish only takes ~40-45 minutes or so to prepare and it is soooooo yummy!