Red Snapper with Caramelized Cumin Rice

Name: Red Snapper with Caramelized Cumin Rice (Sayadiyeh (sayeh-dee-yee))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 4 cups boiling water; 1½ teaspoons and ⅛ teaspoon ground cumin, divided; 1 cup converted (also called parboiled) rice; 4 cups sliced yellow onion (⅛ inch); 1 tablespoon butter and 1 tablespoon melted butter, divided; (You may substitute tilapia, cod, halibut, or any mild-flavored fish.); 1½ pounds fresh red snapper filet, skinless; ½ cup olive oil (for frying); ¾ teaspoon and 1 teaspoon and ¼ teaspoon salt, divided; 2 tablespoons freshly squeezed lemon juice; ½ cup toasted slivered almonds

Sayadiyeh (sayeh-dee-yee)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

The subtle flavors in this recipe are going to surprise you. Moist pieces of red snapper are laid on a bed of rice steamed in a rich broth prepared with caramelized onions and cumin. Toasted almonds and cumin-laced onion sauce complete this dish.

Ingredients

For the Red Snapper with Caramelized Cumin Rice

1½ pounds fresh red snapper filet, skinless
2 tablespoons freshly squeezed lemon juice<

Asia
Lebanon
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Prepare Ahead

This dish can be prepared 4 to 5 hours in advance. Store loosely covered in a cool dry place. Serve as directed.