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Gluten Free Skillet Saffron Rice with Haddock

Prep Time: 15 minutes

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Cook Time: 30 minutes

188 Calories

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2 Servings

★★★☆☆

Rated by 3 customers

Ingredients

2 Sizzlefish Haddock fillets thawed

2 grape tomatoes

½ cup white onion, diced

1 cup long-grain rice

2 cups water

½ cup frozen peas

¼ tsp. saffron threads

2 garlic cloves

¼ cup parsley, chopped

Salt and pepper to taste

Directions

Step 1

Roughly chop the tomatoes and place in a blender with the garlic cloves and onion.

Step 1

Step 2

Blend on high until smooth.

Step 3

Transfer the mixture to a large skillet, add the saffron threads and heat to a boil.

Step 4

Once boiling, add the rice and water to the skillet. Reduce the heat to medium-low, cover and cook 15 minutes or until the rice has absorbed the liquid.

Step 5

Remove the cover, stir in the peas then make two wells in the rice to add the haddock.

Step 6

Sprinkle each fish with salt and pepper.

Step 7

Cover and cook another 5-7 minutes until fish is flaky.

Step 8

When finished, stir the chopped parsley into the skillet and serve the haddock over the rice mixture with.

Step 8

Nutrition Facts

Serving Size2
Calories188
Amount/Serving% Daily Value
Carbs-
Fat-
Protein-

This Mediterranean-inspired dish takes rice to a new level by cooking it with blended tomatoes and peas with flaky haddock nestled in between. An easy, 30-minute one skillet meal.

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2 servings

Ingredients

  • 2 haddock filets thawed
  • 2 grape tomatoes
  • ½ cup white onion, diced
  • 1 cup long-grain rice
  • 2 cups water
  • ½ cup frozen peas
  • ¼ tsp. saffron threads
  • 2 garlic cloves
  • ¼ cup parsley, chopped
  • Salt and pepper to taste

How to Make It

  1. Roughly chop the tomatoes and place in a blender with the garlic cloves and onion. Blend on high until smooth.
  2. Transfer the mixture to a large skillet, add the saffron threads and heat to a boil.
  3. Once boiling, add the rice and water to the skillet. Reduce the heat to medium-low, cover and cook 15 minutes or until the rice has absorbed the liquid.
  4. Remove the cover, stir in the peas then make two wells in the rice to add the haddock. Sprinkle each fish with salt and pepper.
  5. Cover and cook another 5-7 minutes until fish is flaky.
  6. When finished, stir the chopped parsley into the skillet and serve the haddock over the rice mixture with.