Redfish Plate Recipe
Served with yellow rice, mini Greek salad, hummus and pita. The redfish is cooked with flour. Please let us know if you need it gluten-free.
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Ingredients
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Redfish
Yellow Rice
Mini Greek Salad
Hummus and Pita
Method
Preparing the Redfish
- 1
Season the Fish
Pat the redfish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each fillet in the flour, coating both sides evenly. Shake off excess flour.
- 3
Cook the Fish
In a large skillet, heat olive oil over medium heat. Once hot, add the dredged redfish fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Making Yellow Rice
- 4
Combine Ingredients
In a medium saucepan, combine long-grain rice, water, turmeric powder, and salt.
- 5
Cook the Rice
Bring the mixture to a boil over high heat. Once boiling, reduce to low heat, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
- 6
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Preparing Mini Greek Salad
- 7
Mix Ingredients
In a large bowl, combine diced cucumber, diced tomato, sliced red onion, Kalamata olives, and crumbled feta cheese.
- 8
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, and dried oregano. Drizzle over the salad and toss gently to combine.
Serving Hummus and Pita
- 9
Prepare for Serving
Place the hummus in a serving bowl. Cut the pita bread into triangles and arrange around the hummus.
