About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Honey

    Honey

  • Lemon

    Lemon

  • Seasoned Flour

    Seasoned Flour

  • Buttermilk

    Buttermilk

  • Wild-Caught Acadian Redfish

    Wild-Caught Acadian Redfish

  • Butter

    Butter

  • Sliced Almonds

    Sliced Almonds

  • Salad Greens

    Salad Greens

  • Green Onion

    Green Onion

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover and cook until liquid has been absorbed and rice is tender, 15-20 minutes. • Remove from heat, and set aside covered until ready to serve.
2
MISE EN PLACE • Finely chop green onion. • Pick and finely chop parsley. • Juice lemon.
3
In a large bowl, whisk together honey, half of lemon juice, 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
4
• Pour seasoned flour onto a plate. • Pour buttermilk into a bowl. Coat fish in buttermilk. • Dredge each fish piece in flour, turning to coat. Shake off any excess flour. Transfer fish to a plate by the stove.
5
• Place a skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add fish in a single layer. Cook until bottom is golden brown, 1-2 minutes. • Flip and cook until bottom is browned, 1-2 minutes. • Transfer fish to a paper-towel lined plate. Sprinkle hot fish with kosher salt.
6
• Add butter to skillet. Cook, stirring to melt and mix butter with remaining oil. • Add almonds. Cook, stirring often, to brown and season the almonds, about 1 minute. • Remove from heat. Add remaining lemon juice, toss well, and transfer almonds and any sauce to a bowl.
7
• Toss greens into honey-lemon dressing. • Uncover rice, and fluff with a fork. Stir in green onion and parsley.
8
• Divide herbed rice between 2 plates. Top with redfish and almonds. • Serve salad on the side, and enjoy!

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