Directions:
- Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
- Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
- Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.02 Kcal (1516 kJ) | ||
| Calories from fat | 100.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 17% | |
|---|---|---|---|
| Cholesterol | 106.29mg | 35% | |
| Sodium | 129.01mg | 5% | |
| Potassium | 647.67mg | 14% | |
| Total Carbs | 29.08g | 10% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 38.18g | 76% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 25.8mg | 143% | |
| Calcium | 81.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 118.89 Kcal (498 kJ) | ||
| Calories from fat | 33.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 17% | |
|---|---|---|---|
| Cholesterol | 34.91mg | 35% | |
| Sodium | 42.37mg | 5% | |
| Potassium | 212.7mg | 14% | |
| Total Carbs | 9.55g | 10% | |
| Sugars | 1.07g | 13% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 12.54g | 76% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 8.5mg | 143% | |
| Calcium | 26.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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