Grilled Fish with Rice (#10)

Grilled Fish with Rice (#10)

Basic Information

• Servings: 2
• Serving Size: 1 plate
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Meal Type: Main Dish

Diet Types

• Omnivore
• Pescatarian
• Gluten-Free

Equipment

• Grill pan or outdoor grill
• Small saucepan
• Tongs
• Measuring cups and spoons

Ingredients

1. 8 ounces white fish fillet (e.g., cod, tilapia)
2. 1/2 cup white rice, uncooked
3. 1 cup water
4. 1 tablespoon olive oil
5. 1 teaspoon lemon juice
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a small saucepan over medium heat, bring water to a boil, add rice, reduce heat to low, cover, and simmer for 12-15 minutes until tender.
2. Preheat grill pan or outdoor grill to medium-high heat.
3. Brush fish with olive oil, season with salt and pepper, and grill for 4-5 minutes per side until flaky (internal temperature 145°F).
4. Divide rice onto two plates, top each with half the grilled fish, drizzle with lemon juice, and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in a microwave or oven.

Nutrition

• Calories: 300
• Protein: 24g
• Fat: 10g
• Carbs: 28g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A