Yep! As we promised with our last post, Feed the family with Rice Pilaf, there are lots of fun spinoffs: if you don’t make the pilaf as a main dish, you can make it as a side dish with a protein. (Or as nice way to use up leftovers). Rice Pilaf with steamed fish is a great combination!
It takes but a few moments to put fresh (or even frozen) fish into a steamer and cook to perfection. Add a few more herbs to finish the dish — we use mint, dill, and parsley.
4 6-ounce frozen wild-caught cod fillets
½ recipe's worth of rice pilaf, from our blog
Prepare the fish by thawing, placing in a steamer and cooking over water until done. If your fish is thawed, this will take about 10 minutes. What's so nice about this dish is if you are rushed for time, you can skip the thawing process altogether and cook the frozen fish straight from the freezer. It will take some extra minutes to cook, of course. To test for doneness, the fish should flake easily when pierced with a knife.