This is more of a serving suggestion than a recipe, really. The ingredients for the rice can vary depending on what you have on hand, and the fish can be whatever is available to you. Either way, the end result is a tasty home-cooked meal, with a delicious native twist!
Note: this is a newer sauce that has not yet been added to the Outback Pride website, but will be online when the website is upgraded in May.
4 small or 2 large white fish fillets, such as Blue Grenadier or Snapper
1/2 cup plain flour
2 teaspoons Outback Pride Seafood Sprinkle (optional)
3 cups cooked basmati rice
1 onion, finely chopped
1 carrot, finely sliced on the diagonal
1/2 red capsicum, quartered and finely sliced
1/2 cup Outback Pride Lemon Myrtle and Chilli Sauce
Extra virgin olive oil
Heat a splash of olive oil in a medium saucepan over medium-high heat. Saute onion for a few minutes until it begins to soften. Add the carrots and capsicum, and saute all vegetables until soft. Stir in the cooked rice, and reduce heat to low. Stir regularly as the rice heats through.
Mix the flour and Outback Pride Seafood Sprinkle, and toss your fish fillets in the flour mix. These quantities are approximate - vary the amounts of flour and herbs depending on what you need to cover your fish, and the strength of herb flavour you desire. For this recipe it is also fine to leave the herbs out altogether, though I think they add a lovely flavour.
Heat a generous splash of extra-virgin olive oil in a frypan over medium-high. Add fish fillets and cook on each side until lightly golden and cooked through. Remove from the pan and drain on paper towels.
Pour the Outback Pride Lemon Myrtle and Chilli Sauce into the frying pan with the pan juices. Stir quickly to heat the sauce through.
Distribute the rice between dinner plates and top with the fish fillets. Pour the sauce over and serve.