- Serves: 4
- Type: Seafood
- 400 ml chicken or fish stock
- 30 ml olive oil
- 80 gm butter, coarsely chopped
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 lemon, finely grated rind and juice only
- 1 bunch silverbeet, stalks thinly sliced, leaves coarsely chopped
- 200 gm long-grain rice, rinsed under cold running water
- 80 gm natural almonds, coarsely chopped
- 4 pink snapper fillets (about 150gm each), skin on, pin-boned
- 1/3 cup each coarsely chopped mint, dill and flat-leaf parsley
- To serve: natural yoghurt and lemon wedges
This is inspired by a recipe from Greg Malouf’s beautiful book Turquoise.
Bring stock to a simmer in a saucepan over medium-high heat.
Meanwhile, combine half the oil and 30gm butter in a large casserole or large deep-sided frying pan over medium heat, add onion, garlic, lemon rind and silverbeet stalks, stir occasionally until just tender (4-5 minutes). Add silverbeet leaves and rice, stir to wilt silverbeet and coat rice in oil, season to taste, add hot stock and lemon juice. Bring to boil, stirring occasionally, cover with a tight-fitting lid, reduce heat to low and cook (12 minutes).
Meanwhile, melt 20gm butter in a small saucepan over medium heat, add almonds, sautÃ© until brown (1-2 minutes), add to rice (do not stir), cover and cook (5 minutes). Remove from heat, remove lid, cover with a clean tea towel, replace lid and set aside.
Meanwhile, cut snapper fillets diagonally crossways into 4 pieces. Heat remaining oil and butter in a large non-stick frying pan over medium-high heat until foaming. Add fish, skin-side down. Cook until brown (1-2 minutes), turn and cook through (1-2 minutes).
To serve, add herbs to pilaf, stir and fluff pilaf with a fork. Serve immediately with pan-fried snapper and yoghurt and lemon wedges.