This dish falls under one of my favorite meals to have, if you do it right you will enjoy the most flavorful rice thats’s served with grouper fish and caramelized onions!
This is a big portion recipe.
– 2 cups of white rice
– 6 grouper fillets
– 3 medium onions
– 3 bay leaves
– 3 tsp cumin
– 1 tsp cinnamon
– 2 tsp turmeric
– Salt and pepper
– Slices of one lemon
1. Place your fish fillets in a baking sheet, season with salt and pepper, add in the bay leaves then cover in aluminum foil and make sure it’s covered well because we want all the juices to flow. It’s better to do this with a whole fish since the bones will give more flavor but honestly I’m too lazy to remove the bones after so i used only the fillets. Cook for about 30-45 minutes.
2. After your fish is done remove your fillets on the side and discard your bay leaves, keep the juices of course because that’s what will make the rice taste amazing.
3. In a pan heat some oil and stir fry one medium chopped onion, add in all the spices and stir through, on low heat let the onions caramelize and at the same time absorb the essence of the spices, then you add in your rice “after soaked for 15 minutes in water” and stir well until your rice is nice and brown, since we used two cups of rice that means we’ll be needing 4 cups of fish stock, usually you won’t have enough so add in as much stock you have from your fish and complete the rest with water and let it simmer till the rice is fully cooked.
4. Slice the other two medium sized onions into thin slices and fry on low heat until they are caramelized, we will be using these on top of our fish and rice.
5. Now it’s time to prepare for serving, you get a nice big plate “or whatever it is you would like to serve in” then add your rice, place your fillets on top or you can break up the meat and mix it in, then sprinkle with your caramelized onions and lemon slices.
I love to have this dish with a side of tahini sauce which i have posted about before.
You should try it!