Caribbean Rice Salad With Fish Recipe

Name: Caribbean Rice Salad With Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound wild rice long grain and, about 1 1/4 cups; 3 tablespoons all-purpose flour; 1 teaspoon ground paprika; 1 1/2 tablespoons butter; 7 tablespoons olive oil; 4 white fish fillets chunky, such as cod or halibut, skinned, each about 1/3 lb; 15 ounces red kidney beans drained; 2/3 pound celery sliced; 2 limes zested and juiced; 2 tablespoons light brown sugar; 1 red chili deseeded and finely chopped; 4 romaine lettuce leaves; lime wedges to serve

Servings: persons

1/2 pound wild rice long grain and, about 1 1/4 cups
3 tablespoons all-purpose flour
1 teaspoon ground paprika
1 1/2 tablespoons butter
7 tablespoons olive oil
4 white fish fillets chunky, such as cod or halibut, skinned, each about 1/3 lb
15 ounces red kidney beans drained
2/3 pound celery sliced
2 limes zested and juiced
2 tablespoons light brown sugar
1 red chili deseeded and finely chopped
4 romaine lettuce leaves
lime wedges to serve

1
Put the rice in a saucepan with 2 1/4 cups boiling water. Add a little salt and cook gently for 15-20 mins until the rice is tender and the water has evaporated.
2
Meanwhile, season the flour with paprika and salt then use to coat the pieces of fish. Melt the butter with the 1 tbsp canola oil in a saute pan and cook the fish for 2-3 mins on each side until cooked through.
3
Drain off any excess liquid from the rice, if necessary, and mix with the beans and celery. Add the lime zest, lime juice, sugar, chili, 6 tablespoons of the oil and salt to taste. Pile onto the lettuce leaves on serving plates and top with the fish. Serve with lime wedges.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound wild rice long grain and, about 1 1/4 cups, 3 tablespoons all-purpose flour, 1 teaspoon ground paprika, 1 1/2 tablespoons butter, and more.

Yes, Caribbean Rice Salad With Fish falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caribbean Rice Salad With Fish

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