Lebanese-Style Tilapia & Turmeric Rice

Name: Lebanese-Style Tilapia & Turmeric Rice with Lemony Roasted Carrots & Onion, Hazelnuts
Yield: 2 servings
Ingredients: 1/2 oz Hazelnuts; 1 Onion; 1 unit Seafood Stock Concentrate; 6 oz Carrot; 1/2 cup Rice; 11 oz Tilapia; 1 tsp Cumin; 1 Lemon; 1 tsp Turmeric; 1/4 oz Parsley; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp; 3 tsp Cooking Oil, tsp

with Lemony Roasted Carrots & Onion, Hazelnuts

By Recipe0 System

This Middle Eastern-style dish was inspired by sayadieh, a rice dish with roots in Lebanon and Syria. It starts with a bed of fluffy golden rice cooked with earthy turmeric and flavorful seafood stock. You’ll serve seared spiced tilapia fillets over the rice along with a colorful jumble of lemony roasted carrots and red onion. Finish this beautiful plate with a shower of crunchy hazelnuts and a sprinkle of fresh parsley for a homestyle meal that may just become your new favorite.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 oz Hazelnuts
1 Onion
1 unit Seafood Stock Concentrate
6 oz Carrot
1/2 cup Rice
11 oz Tilapia
1 tsp Cumin
1 Lemon
1 tsp Turmeric
1/4 oz Parsley
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp
3 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees.

Heat a drizzle of oil in a small pot over medium-high heat. Add rice and half the turmeric (all for 4 servings). Cook, stirring, until fragrant, 20-30 seconds.

Stir in stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

While rice cooks, wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve, peel, and slice onion into ¼-inchthick wedges. Zest and quarter lemon. Roughly chop hazelnuts. Roughly chop parsley.

Toss carrots and onion on a baking sheet with a drizzle of oil, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, salt, pepper, and as much lemon zest as you like. Roast on top rack until tender, 15-20 minutes.
3

Meanwhile, pat tilapia* dry with paper towels; season generously all over with garlic powder, half the cumin (all for 4 servings), salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium if fish starts to brown too quickly.
4

Divide rice and roasted veggies between plates or shallow bowls in separate sections. Top rice with tilapia; sprinkle with hazelnuts and parsley. Serve with remaining lemon wedges on the side.

Tilapia is fully cooked when internal temperature reaches 145°.

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