Grilled Line Fish with Spekko Long Grain Lemon Rice

Grilled Line Fish with Spekko Long Grain Lemon Rice

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Fresh line fish is an absolute treat. Fresh Kabeljou or Englishman are perfect choices for this recipe. This dinner takes minutes to make so it is perfect for quick and easy entertaining.

Serves 4


4 x 150g white fish fillets

Sunflower oil

Sea salt to season

Black pepper to season

25ml sunflower oil

1 onion, finely chopped

200g Spekko Parboiled Long Grain Rice

62,5ml white wine

1 tbsp lemon zest

500ml boiling water

Salt to season

Fresh Italian parsley

Here’s how

Season the fish fillets with salt and black pepper.

In a non stick frying pan heat oil and sauté chopped onion until translucent. Add uncooked Spekko Long Grain Parboiled Rice, salt and lemon zest. Add white wine and bring to the boil. Add boiling water and cook until the rice is tender and the excess moisture has evaporated.

Heat skillet until hot. Spray with non stick spray. Drizzle a tbsp sunflower oil over the skillet. Grill the fish fillets with skin side down. Grill until the skin is brown and crispy and then turn the fillets over. Grill until the fillet is cooked through and translucent inside. The time depends on the thickness of the fish fillets.

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Yudhika’s Tips:

• Ask your local fishmonger for advice when purchasing fish. I always enquire about when the fish was brought in. The fresher the better is my motto when buying line fish.

• It is much easier to ask your fishmonger to scale and fillet the fish for you. Leave the skin on as it holds the fish together and prevents it from breaking up.

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