Cook Time
10 min
Yields
4 servings
A tasty fish dish paired with rice and a tomato salad. A must-try!
The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
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ingredients
Lingcod
16
oz lingcod, cut into 4 portions
olive oil to coat cod
salt and pepper
Rice
1
cup basmati rice
2
cup water
1
Tbsp olive oil
salt and pepper
¼
onion, thinly sliced
1
pinch dried oregano
Salad
2
pkg multi-coloured cherry tomatoes, roughly chopped
¼
cup extra virgin olive oil
1
bunch parsley, chopped
1
clove garlic, crushed
10 ½
oz pitted, dried olives, chopped
salt and pepper
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directions
Step 1
Season cod with salt, pepper and olive oil. Cook over medium high heat on a grill pan or barbeque, turning once. Approximately 3-4 minutes per side. Set aside.
Step 2
Cook rice in water. Toss cooked rice with salt, pepper, olive oil, onion and dried oregano.
Step 3
Put everything, except the olives into a salad bowl, season with salt and pepper to taste. Serve the cod and salad over the rice. Garnish with pitted olives.