Yellow Fruited Rice With Fish

Ingredients

• 4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
• 1 teaspoon olive oil
• ¾ cup long-grain rice
• 1 ½ cups no-salt-added chicken stock
• ½ teaspoon turmeric or 1/4 teaspoon saffron threads
• 10-ounce piece of salmon, swordfish or tuna
• 1 tablespoon lime juice
• ¼ cup dried cherries
• 1 ½ scallions
• 1 ripe banana
• ¼ teaspoon salt
• Pinch nutmeg

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    782 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 98 grams carbohydrates; 4 grams dietary fiber; 26 grams sugars; 40 grams protein; 83 milligrams cholesterol; 642 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Insert a double thickness of aluminum foil in broiler, and preheat.
2. Chop whole onion.
3. In a very hot nonstick pan, heat oil; saute onion over medium-high heat until it begins to soften and brown. Stir in rice, stock and turmeric; bring to boil, reduce heat, cover, and cook 17 minutes, until rice is tender and liquid has been absorbed.
4. After the rice has been cooking for about 5 minutes, wash and dry the fish, and place it in the broiler. Measure the fish at the thickest part and cook 8 to 10 minutes to the inch. For thick cuts, like swordfish or tuna, turn fish halfway through broiling.
5. Squeeze lime juice over cherries; set aside.
6. Wash, trim and slice scallions; cut banana into small cubes.
7. When rice is cooked, stir in cherries with the lime juice, scallions, banana, salt and nutmeg, and serve with fish.

35 minutes