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Spiced snapper on rice pilaf

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

Mix up your usual fish dinner with this exciting spiced snapper served on top of a flavoursome and fluffy rice pilaf. It’ll be on the table in 40 minutes or less. Serve with sautéed silverbeet and broccoli.

Spiced snapper on rice pilaf

Ingredients

Method

Ingredients

  • 2 cloves garlic, minced
  • 1 onion, finely diced
  • 1 cup long grain white rice, rinsed
  • 1 ¾ cups vegetable stock
  • 2 tsp paprika
  • 2 tsp dried thyme
  • ½ tsp cayenne pepper
  • 4 snapper fillets

Method

  1. To prepare the rice pilaf, heat a drizzle of olive oil in a medium pot over medium heat. Sauté the garlic and onion for 4-5 minutes or until the onion has softened. Stir in the rice and toast for a minute before pouring in the chicken stock. 
  2. Bring to a boil, then reduce the heat to low. Cover and cook for 12 minutes, then remove from the heat and leave covered for 10 minutes to allow the rice to finish cooking. 
  3. In a small bowl, mix together paprika, thyme, cayenne pepper and seasoning. Pat the snapper fillets dry with a paper towel, then sprinkle the spice mix over both sides of the snapper.
  4. Bring a drizzle of olive oil to medium-high heat in a large frying pan. Working in batches, cook the snapper for 3-4 minutes or until golden brown, undisturbed. Turn the snapper over and cook for a further 3-4 minutes or until cooked through. 
  5. Serve the spiced snapper on top of the fluffed rice pilaf. 
Top tip: Elevate your rice pilaf by sautéing two diced celery stalks and one diced carrot along with the onion and garlic.