Fish Steak With Rice Recipe

Prepare marinade

In a shallow bowl or dish, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 teaspoons minced garlic, 2 tablespoons chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1.5 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until combined.

Marinate fish

Pat fish steaks dry with paper towels. Place them in the dish with the marinade, turning to coat both sides. Cover and refrigerate for 20–30 minutes (up to 1 hour for stronger flavor). Remove fish from fridge 10 minutes before cooking to come toward room temperature.

Cook fish

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until hot. Add 1 tablespoon olive oil to the pan and swirl. Place fish steaks in the pan (do not overcrowd) and sear without moving for 3–4 minutes until a golden crust forms. Flip carefully and cook 3–4 minutes more, or until internal temperature reaches 130–140°F (54–60°C) for medium (timing will vary with thickness). Remove fish to a warm plate and tent loosely with foil while you finish the sauce and rice.

Sauté shallot

Using the same skillet, reduce heat to medium and add 2 tablespoons unsalted butter. When butter foams, add the finely minced shallot and sauté for 1–2 minutes until softened and translucent but not browned.

Deglaze and reduce

Pour in 1 cup white wine (or stock) to deglaze the pan, scraping up any brown bits with a wooden spoon. Let the liquid simmer and reduce by about half, 3–4 minutes.

Finish sauce

Stir in 1 tablespoon fresh lemon juice and 1 tablespoon capers (if using). Remove from heat and whisk in 1 tablespoon chopped parsley and, if desired, an additional 1 tablespoon cold butter for shine. Taste and season with salt and pepper to taste. Spoon sauce over fish steaks before serving.

Rinse rice

Place 1.5 cups rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear to remove excess starch. Drain well.

Cook rice

In a medium saucepan, combine the rinsed rice, 3 cups water or stock, 1 tablespoon olive oil or butter, and 3/4 teaspoon kosher salt. Bring to a gentle boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to steam.

Fluff rice

Remove lid and fluff rice gently with a fork. Keep warm until ready to serve.

Cook vegetables

While rice is cooking, toss 2 cups broccoli florets (or trimmed green beans) with 1 tablespoon olive oil, salt and pepper to taste. Pan-roast in a separate skillet over medium-high heat for 4–6 minutes until tender-crisp and slightly charred, or steam for 4–5 minutes until bright and tender. Season to taste.

Divide the rice among 4 plates. Place a fish steak on top of or beside each bed of rice. Spoon pan sauce over the fish (if made) and garnish with additional chopped parsley and lemon wedges if desired. Serve immediately with the vegetable side.