1 cup pitted black olives in brine, coarsely chopped
Instructions
In a medium saucepan, bring 2 cups salted water to a boil. Stir in the rice, lower the heat, cover and simmer until the water is absorbed, 15-20 mins. Uncover and let stand for 5 min before fluffing with a fork. Meanwhile, slice off the ends of each orange, then stand the oranges on a cutting board. Using a sharp knife and working from top to bottom, cut off the peel and pith in strips. Working over a bowl, hold an orange and make a cut on either side of each segment to release from the membrane; let the segments fall into the bowl. Squeeze the remaining juice from the orange into the bowl. Repeat with remaining oranges.
In a large non stick skillet, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 2 min. Stir in the spinach and season with salt & pepper; cook until heated through, about 4 min. Fold into the cooked rice; wipe out the skillet.
Add the flour to a plate. In the skillet, heat the vegetable oil over medium-high heat. Season the fish with salt, pepper and the cumin; coat with the flour, shaking to remove any excess. Cook until golden-brown and crisp, 3-4 min on each side. Drain on paper towels.
Add the orange segments, juice and olives to the skillet, stirring to scrape up any browned bits; pour over the fish. Serve with spinach rice.
Originally Submitted
7/20/2010
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