This recipe is a variation of a recipe for Salmon Pilaf With Green Onions found at Food.com. I was out of salmon, but I did have two nice filets of swai, a flaky, white fish. And instead of using white rice, I opted with its healthier cousin, brown rice.
Ingredients (4 servings):
1 1⁄4 cups long-grain brown rice
1 bunch green onion, about 6
1 tablespoon olive oil
1 lb skinless swai fillet, cut into 1-inch chunks
fresh cracked pepper
1⁄4 cup teriyaki sauce
Read more after the jump!
Prepare rice as label directs, without salt. Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.
Season swai with teaspoon freshly ground black pepper. Add fish to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave fish in skillet.
Stir cooked rice and teriyaki sauce into skillet with swai until well blended. At this point, I gave the mixture a taste and added a dash of chili powder for added flavor. To serve, garnish with dark green-onion slices. And there you have it, Swai Pilaf With Green Onions. Not only is this dish healthy and delightful, it only requires one pot. Yay for less kitchen cleanup!
Variations: The recipe originally called for salmon, but I assume this recipe would work well with just about any other fish. I feel that it’s a matter of preference. Tilapia, halibut, herring, trout — the world is your oyster. Also, being a fan of spice, I think some Sriracha or red pepper flakes would have been a nice addition to kick up the heat.
Lessons learned: Be sure to add ample oil to the pan. Halfway through searing the fish, the oil had absorbed and the fish began to stick to the skillet. Of course, I added more. But had I done that to begin with, the fish would have had a more even, golden brown coloring throughout.
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