What a fantastic rendition of this white fish and rice!
See the recipe for “Not-Greek Fish.” This time around I went a bit heavy on the onion- 2 large onions sliced, less the 1 cup of onion used for the rice pilaf. I used Reserva Sauvignon Blanc for the white wine, 5 Swai filets, 4 large roma tomatoes. Baked at 350 on the top shelf on broil, with lemon bars baking below it.
Referencing my own previous post about rice pilaf, this time I properly doubled the recipe, sauteing the 1 cup of onion in the 4 tbs butter, eye-balled of course- never measured, then sauteing the two cups of rice with 1/2 cup of Orzo in the butter before adding water. I pulled the rice off just in time before it got too dried out like last time.
Finished off the evening with a couple hours of Beatles RockBand. All in all, a great night!