Pan-Seared Fish with Rice and Jalapeño
A quick and flavorful weeknight dinner: flaky white fish seared until golden, served over fluffy rice with spicy jalapeño slices and a fresh green herb sauce.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 fillets white fish fillets
- 2 cups cooked rice
- 1 whole jalapeño
- ½ cup fresh basil
- 3 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Pat the 2 fish fillets dry and season both sides with the 0.5 tsp salt. Heat 2 tbsp of the olive oil in a skillet over medium-high until shimmering, about 2 minutes.
- 2
Place the fish in the skillet and cook until golden and opaque, about 3-4 minutes per side. The fish should flake easily with a fork when done. Transfer to a plate.
- 3
In a blender, combine the 0.5 cup basil, remaining 1 tbsp olive oil, and 2 tbsp water. Blend until smooth, about 30 seconds. Season with a pinch of salt if desired.
- 4
Slice the 1 jalapeño into thin rounds, removing seeds for less heat if preferred.
- 5
Serve the fish over the 2 cups cooked rice, topped with the jalapeño slices and a drizzle of the basil sauce.
Tools you’ll need
- skillet
- blender
- knife
- cutting board
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