Marinated redfish with bean rice

Name: Marinated redfish with bean rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp Juice of 1 lime; 2 Bay leaves; 1 Onion; 1-2 Garlic cloves; 2 TABLESPOONS Oil; 200 g Long grain rice; 3/4 l Vegetable broth (instant); 125 ml White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 green, yellow and red peppers; 1 can(s) (425 ml) kidney beans; 4 Redfish fillets (approx. 150 g each); 1 TABLESPOON Flour; 1 TABLESPOON clarified butter; 7-10 Tbsp Slices of lime

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp Juice of 1 lime
2 Bay leaves
1 Onion
1-2 Garlic cloves
2 TABLESPOONS Oil
200 g Long grain rice
3/4 l Vegetable broth (instant)
125 ml White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 green, yellow and red peppers
1 can(s) (425 ml) kidney beans
4 Redfish fillets (approx. 150 g each)
1 TABLESPOON Flour
1 TABLESPOON clarified butter
7-10 Tbsp Slices of lime

Directions

1
Mix lime juice and bay leaf. Leave to stand for about 1/2 hour. Peel onion and garlic and chop finely. Heat the oil. Sauté onion, garlic and rice.
2
Deglaze with stock and wine. Season with salt and pepper. Cover and cook for 20 minutes. Clean, wash and cut the peppers into small cubes. Drain the beans. Add both to the rice five minutes before the end of the cooking time. Sprinkle fish fillets with the lime marinade, salt and turn lightly in flour. Heat the lard. Fry the fish fillets over medium heat for six to eight minutes while turning.
3
Add both to the rice five minutes before the end of the cooking time. Sprinkle fish fillets with the lime marinade, salt and turn lightly in flour. Heat the lard. Fry the fish fillets over medium heat for six to eight minutes while turning. Place some bean vegetables on each plate and arrange the fish fillets on top. Garnish with a slice of lime as desired