Fish with Rice Salad

Fish with Rice Salad

Fish with Rice Salad by Lubna Azhar

Serves: 8

  1. 8 Fish Fillets (For the Citrus Butter)
  2. 150 gms Unsalted Butter
Juice & Zest
  1. 2 limes, 2 lemons, 2 oranges (For the green rice salad)
  2. 100 gms Fresh Peas
  3. 100 gms  Pod Peas
  4. 100 gms  Green Beans
  5. 100 gms  Asparagus (trimmed)
  6. 175 gms  Basmati Rice (cooked)
  7. (150 gms  Green Lentils (cooked )
  8. 4 tbsp Olive Oil
  9. 1 Lemon & 1 Orange Juices



Melt the butter in a saucepan. Pour off the melted yellow butter, leaving the milky solids behind. Now add the citrus zests & juices. Leave aside in a bowl with a basting brush. Blanch the peas, pod peas, green beans & asparagus in batches in boiling salted water until just tender, then refresh under cold running water. Mix together the rice, lentils, oil & citrus juices with plenty of seasoning. To barbecue the fish, arrange the fillets on an oiled fish grill, cook for 5 to 8 minutes each side. Right at the end, brush liberally with the butter. If you do this too early, the butter will make the barbecue flame up & the fish may burn. Put the fish on serving plates, brush liberally with the butter while it is still hot. Serve with the salad.