Snapper With Brown Rice, Avocado, And Cheese Recipe Recipe

Name: Snapper With Brown Rice, Avocado, And Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon ground cumin, divided; 1/2 teaspoon ground cayenne pepper; 1/2 tablespoon plus 1 teaspoon ground coriander seed, divided; Kosher salt and freshly ground black pepper; 4 skin-on red snapper filets; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced (about 1 cup); 1 serrano pepper, deseeded and diced; 2 cups long-grain brown rice; 2 1/2 cups homemade or store-bought low-sodium chicken or vegetable stock; 1 (15-oz) can black beans, drained and rinsed; 4 tomatillos, husked and quartered; 1 avocado, diced; 1/2 cup diced queso fresco; 2 limes, sliced, for serving

Servings: persons

1 tablespoon plus 1 teaspoon ground cumin, divided
1/2 teaspoon ground cayenne pepper
1/2 tablespoon plus 1 teaspoon ground coriander seed, divided
Kosher salt and freshly ground black pepper
4 skin-on red snapper filets
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced (about 1 cup)
1 serrano pepper, deseeded and diced
2 cups long-grain brown rice
2 1/2 cups homemade or store-bought low-sodium chicken or vegetable stock
1 (15-oz) can black beans, drained and rinsed
4 tomatillos, husked and quartered
1 avocado, diced
1/2 cup diced queso fresco
2 limes, sliced, for serving

1
Mix 1 teaspoon of cumin, cayenne and 1 teaspoon of coriander together with salt and pepper. Pat fish dry and season on all sides.
2
Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the fish, skin-side down. Cook until the skin is crisp and browned, about 3 minutes (work in batches if necessary to avoid overcrowding). Flip the fish, cook until the spices are sealed into the fish and a small layer of white has formed on the bottom, about 2 minutes. Remove and set aside.
3
Add onions and Serrano pepper and cook, stirring, until softened, about 4 minutes. Add rice and cook until coated in fat and lightly toasted, about 2 minutes. Add the broth and scrape up the brown bits on the pan. Bring to a boil, then adjust the heat to maintain a simmer. Season with salt.Cover and cook until the rice is almost cooked through, about 35 minutes (about 5 minutes less than the package instructions). Stir in the black beans and tomatillos, then place the fish, skin-side up, on top (it's okay if they overlap a bit). Cover and cook until the fish has cooked through, about 4 minutes more.
4
Remove and serve with the avocado, queso fresco and limes on the side.

725

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 15 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon ground cumin, divided, 1/2 teaspoon ground cayenne pepper, 1/2 tablespoon plus 1 teaspoon ground coriander seed, divided, Kosher salt and freshly ground black pepper, and more.

Yes, Snapper With Brown Rice, Avocado, And Cheese Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Snapper With Brown Rice, Avocado, And Cheese Recipe

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