Southwest Fish Fillets with Spanish Style Rice

3 tbs butter or margarine
2 tbs olive oil
2 garlic cloves, minced
2 tbs minced parsley
1 tbs lime juice
1-3/4 cups water
One 5 oz pkg Spanish Style Rice with Cheddar Cheese
1 to 1-1/2 lb boneless, skinless fish fillets (such as halibut, sea bass, red snapper, turbot or Mexican Cabrilla)
White Pepper
Lime twists or wedges

Combine 2 tbs of the butter, the olive oil, garlic, parsley and lime juice in small saucepan. Heat to boiling; remove from heat and reserve. Combine water, remaining 1 tbs butter and contents of rice and seasoning packets in medium saucepan. Bring to a boil. Cover tightly and simmer 20 minutes.

While rice simmers, place fish in shallow baking pan. Season with salt and pepper as desired. Brush generously with reserved garlic sauce and sprinkle lightly with paprika. Bake at 350F for 15 to 20 minutes or until fish flakes when tested with a fork. Baste two times during baking. Remove rice from heat after 20 minutes, Let stand covered 5 minutes or until of desired consistency. Serve rice with fish. Garnish with lime if desired.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana