Rating: 3.5 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Thin pieces of spaghetti are traditional in Armenian-style pilaf. If you can't find basmati rice, any long-grain white rice will work. Keep an eye on the butter mixture as it browns--it can burn quickly.

Deb Wise
Recipe by Cooking Light September 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 1 fillet and about 1/2 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat 1 tablespoon butter and 1 teaspoon oil in a small saucepan over medium-high heat; swirl until butter melts. Add pasta; cook 3 minutes or until lightly browned, stirring occasionally. Add stock, rice, 3/8 teaspoon salt, and 1/4 teaspoon pepper to pan; bring to a boil. Cover; reduce heat, and simmer until liquid is absorbed (about 15 minutes). Fluff rice mixture with a fork. Top with hazelnuts.

  • Heat a large ovenproof skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to pan; cook 1 minute. Turn over; place pan in oven. Bake at 400° for 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Wipe out pan with paper towels (do not rinse).

  • Return pan to medium-high heat. Add remaining 1 tablespoon butter; swirl until butter melts. Cook 1 minute or until butter begins to brown. Stir in juice. Drizzle butter mixture over fish. Serve with rice mixture and lemon wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

416 calories; fat 14.9g; saturated fat 4.7g; mono fat 7.4g; poly fat 1.5g; protein 36g; carbohydrates 35g; fiber 2g; cholesterol 88mg; iron 2mg; sodium 426mg; calcium 46mg.
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