I love Martha Stewart! Her stuff is just GOLDEN! Her wedding website was awesome and as a result, I not only got a sweet seating chart scaled to size that I inputted, but following the big day, I wrote a couple reviews for my vendors and now get a free Food Magazine by Martha Stewart that has TONS of awesome recipes! I am only beginning my adventure with her magazine but man, do I love having a photo and easy recipes that don't take longer than 1 hour and normally consist of items I already have in my kitchen!
Tonight, I made "spice-rubbed fish with lemony rice," with a substitution of cucumber for zucchini (because that's what Andy got for me but in reality, it's like he knew because I prefer cucumbers!).
First, I made the spice mix for the fish rub:
1/4 cup ground coriander
1 tbls ground ginger
1 tbls paprika
1 1/2 tsp ground cumin
1/4 tsp ground pepper
1/4 cayenne pepper (I added this myself)
Any extra spice can be sealed and stored up to 3 months. I put what we had left in a ziploc bag and I think it will probably make one more fish but only time shall tell.
4 tsp butter
1 small yellow onion - diced
1 garlic clove (or I use the already chopped garlic in a bottle cuz I don't like how it makes my hands smell after handling it)
1 cup rice (we used white but brown also works)
2 cups chicken broth (low-sodium preferably)
fish pieces - we used tilapia
So, first you chop up the onion, get your garlic ready, zest your lemon and cut it in half, and slice up your cucumber.
Next, in a medium saucepan, heat the butter on medium and then add the onion and garlic for about 4 minutes or until the onion is soft. Next, stir in the rice and cook for 1 minute. Now, stir in the lemon zest, squeeze half a lemon, the cucumber slices and season with some salt and pepper (I used kosher salt and ground pepper). Bring the mix to a boil and then let it simmer for about 13 minutes. While you wait, wash the dishes you already used, fold some laundry (all things I did) and get the fish ready by putting the spice mix on one side. Next, put the fish on top of the rice with the spice side up and cover the saucepan for about 7 minutes (fish cooks fast!). Wa-la! Dinner is served!!!!!
The recipe is supposed to make 4 servings but between Andy and me, we about 1/3 cup of rice left with a tiny piece of fish left (think one tim tam). Not sure what that means but it was delicious and we got our vegetables, grains (sorta) and protein!