Rainbow Rice with Pan Seared Flounder

RAINBOW RICE WITH PAN SEARED FLOUNDER

If you like cauliflower rice you will love this “rice” alternative. I basically just took some other veggies and “riced” them to add extra flavor and nutrients to an easy dish. The flounder is simply seared with some common spices. Then the whole dish is topped with a lemon rosemary drizzle. It’s simple and healthy yet very pretty and colorful. Makes 4 servings

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Fish
4 small flounder filets
1 tsp garlic salt
1/2 tsp black pepper
1 Tbsp onion powder
1/2 tsp ground ginger
1 Tbsp olive oil (or coconut)
Rice
1 small head of cauliflower (I used purple)
2 beets, peeled
3 large carrots, peeled
Glaze
1 lemon, zest and juice
1/2 tsp minced garlic
1 Tbsp sesame oil
1/2 tsp honey
1/2 tsp rosemary
1/2 tsp sea salt
1/4 cup green onions

 

  • In a large skillet, heat olive oil. Add in flounder filets and cook over medium high heat. Sprinkle spices evenly over filets. Cook for about 8 minutes on each side or until fish is flaky and starts to crisp.
  • Meanwhile, shred veggies for rice. I like to use a food processor on the shred setting. Steam riced veggies separately. A quick way to do this is to put each veggie in a separate glass bowl and cover with a slightly damp paper towel. Cook in the microwave for about 4 minutes each.
  • In a small bowl combine glaze ingredients, except onions. Place a little bit of each type of rice on a serving dish, top with a flounder filet, drizzle with glaze and add green onions.

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