2 Swai
fillets
2 Tbsp
parmesan cheese
½ tsp minced
parsley
Lemon pepper
seasoning
SaltExtra Virgin
Olive Oil (EVOO)
Rice:
½ cup white
long grained Basmati rice
2 Tbsp dried
mushrooms
1 cup
chicken broth
1 cup
chopped fresh baby spinach
2 green
onion sprigs, sliced
Extra Virgin
Olive Oil (EVOO)
In a rice
cooker, add rice, mushrooms, chicken broth and 1 tsp EVOO; cook until tender. In
a small sauce pan over medium heat, drizzle EVOO and cook spinach until wilted.
Add cooked rice to pan, add green onions and mix together; set aside.
(Note: if
you don’t have dried mushrooms, sauté fresh mushrooms with spinach.)
In a large
frying pan over high heat, drizzle EVOO and heat until oil starts to ripple.
Season both sides of fish fillets with cheese, parsley, lemon pepper and salt. Fry
first side for 2 minutes, flip fillets, turn heat to medium and cook for 3
minutes, until crispy and flakes easily with a fork.
Swai is such a tasty fish and I love the Parmesan crust you've added.
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