Name: Grilled Fish & Basmati Rice with Strawberry, Cucumber & Mint Salsa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1.02 kg cod fillet; 1 ½ English cucumbers; 1 ½ small pkgs fresh mint; 1 ½ lemons; 1 ½ (454 g) pkgs strawberries; black pepper; extra virgin olive oil; salt

Grilled Fish & Basmati Rice with Strawberry, Cucumber & Mint SalsaGrilled Fish & Basmati Rice with Strawberry, Cucumber & Mint Salsa — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1.02 kg cod fillet

1 ½ English cucumbers

1 ½ small pkgs fresh mint

1 ½ lemons

1 ½ (454 g) pkgs strawberries

black pepper

extra virgin olive oil

salt

Instructions

Rinse the rice in a colander and transfer to a small saucepan. Add water and salt; cover and bring to a boil.

While the water comes to a boil, wash and dry the fresh produce.

Once the water is boiling, reduce the heat to low and cook the rice until the liquid is absorbed, 15 to 18 minutes. Once done, remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.

Trim and discard the stem ends of the strawberries; small dice the strawberries and transfer to a medium bowl.

Trim and discard the ends of the cucumber; small dice the cucumber and add to the bowl.

Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Add to the bowl.

Preheat a grill pan or skillet over medium heat.

Juice the lemons into a small bowl.

Place the fish fillets on a plate and season with salt and pepper, then drizzle with ½ of the lemon juice (save the rest for the salsa) and olive oil.

Place the fish on the grill pan or skillet; cook until the fish is opaque in the center, 2 to 4 minutes per side. Once done, transfer to a plate.

While the fish cooks, add the remaining lemon juice, olive oil, salt, and pepper to the salsa; mix well.

Uncover the rice and fluff with a fork.

To serve, place the rice and fish on a plate and spoon the salsa over top. Enjoy!

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