Flavor Fix: Fish with Leeks, Bokchoy and Shrimp Orzo Rice

In the mood for an elegant dinner, but don’t want to put in too much effort? Fish is my go to ingredient for quick fixes, and although this particular dish takes longer to cook, it’s prep is extremely simple. Throw everything in a single pot and set it in the oven. The flavors, especially the dill, will seep through the fish without overpowering it.Then get started on the rice, and while that’s cooking, get the vegetables going. Essentially, all three dishes will come together more or less at the same time. And if you time it with the entrance of all those hungry family members, you just scored a major bonus for yourself!

Complementing Flavors

Another reason why my family enjoyed this spread was because all the dishes ( fish, leeks and orzo rice) had plenty of subtle flavors. The butter lends it a richness, while the dill provides a unique herbal twist. The flavor of dill also carries through in the orzo rice, just as the garlic binds the fish and the vegetables. The leeks were a new ingredient for me since I don’t cook with them much. However, I must say, I was pleasantly surprised by how well it served to complement the flavors of the fish and orzo rice. You can also substitute either the leeks or the bokchoy with kale or spinach. Both go well with seafood and cook up quickly.

Fish

5-6 Tilapia ( or other white fish) fillets
3 tablespoons olive oil
5-6 teaspoons/ chunks of butter
1 tsp red chilli flakes
2-3 sprigs of dill
1 ½ tsp salt
3 tsp lemon juice
5-6 garlic cloves
1 tsp paprika

Directions:

1. Drizzle olive oil lemon juice, garlic, seasonings and dill in an oven safe dish. Lay the fish fillets on it and turn over to coat both sides.
2. Arrange a chunk of butter on each fillet. It’ll melt while cooking and add flavor to the sauce.
3. Preheat oven to 375F and bake for 30 -40 minutes or till the fish is flaky and done.
4. In the mood for other kinds of fish, try these other recipes.

Leeks and Bokchoy

1 bunch of leeks
1 bunch of bokchoy ( if using smaller variety, then 5-6 bunches)
5-6 garlic cloves chopped
1 tsp red chilli flakes
1 tsp mustard seeds
1 ½ tsp salt
2-3 tablespoons olive oil

Directions:

1. Rinse the whole bunches under cold water.
2. Fill up a deep container or sink with cold water.
3. Chop up the leeks and bokchoy.
4. Submerge in the cold water to allow the dirt to settle to the bottom. Take out in a colander and wash thoroughly.
5. Heat the olive oil and add the garlic, mustard seeds, chilli and salt to it.
6. Add the bok choy and leeks and saute on med-high covered till softened (about 10 minutes)
7. Remove cover and allow for water to evaporate. Vegetables should hold their shape but be softened. Leeks will take longer than the bokchoy to cook.

Shrimp Orzo Rice

1 cup orzo
1 cup rice
4 tsp chicken stock bouillon powder
½ stick ( 4 tablespoons) butter
1 tsp dried dill
1 cup deveined and unshelled shrimp

1. Saute the orzo and rice in the butter till the orzo starts to turn light brown. This will add a nuttiness to the rice. Do not burn!
2. Pour in 4 cups of water ( double the amount of rice/orzo)
3. Cook on med-high covered for 20 minutes.
4. Add the shrimp and cook an additional 5 minutes. Shrimp should turn pink.
5. In the mood for a different kind of rice, look at this Tarqa rice which is a staple Pakistani dish.

Do leave feedback in comments below, and check out my other recipes!