Grilled fish fillet with rice and supreme sauce

As we are passionate about cooking and want to delight our senses with a simple and delicious dish, I invite you to discover together the recipe for grilled fish fillet, accompanied by aromatic rice and a supreme white sauce that will transform any meal into a true celebration. This dish is not only tasty but also healthy, making it an excellent choice for light lunches or dinners, as well as ideal for gatherings with friends or family.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients

For grilling:
- 1 kg fish fillet (preferably salmon, sea bream, or perch)
- 1 lemon
- Fresh dill (one bunch)
- Fresh parsley (one bunch)
- 2 tablespoons olive oil
- Salt and pepper to taste
- A pinch of nutmeg

For rice:
- 1 cup rice
- 500 g carrots
- 1 bell pepper (any color)
- 2 cups water or chicken broth
- 1 small onion
- Salt to taste
- Fresh parsley for garnish

For supreme white sauce:
- 1 tablespoon flour
- 1 cup chicken broth or water
- Lemon juice (optional, for flavor)
- 1 egg yolk
- 100 g mushrooms (canned or fresh)
- 1 tablespoon sour cream
- 50 g butter

Preparing the fish fillet

1. Preparing the fish: Start by thoroughly washing the fish fillet, ensuring it is free of any bones. Cut it into equal-sized pieces suitable for grilling.

2. Marinating: In a bowl, squeeze the juice from one lemon and add the chopped dill and parsley. Rub the mixture with a spoon to release the flavors. Add a pinch of nutmeg, salt, and pepper to taste. Then, place the fish pieces in the marinade, turning them to coat well with the flavors. Arrange them on a platter, pour the remaining marinade over, and cover with plastic wrap. Let marinate in the refrigerator for at least one hour, but no more than two hours.

Preparing the rice

3. Preparing the vegetables: Rinse the rice under cold running water to remove excess starch. Let it soak in water while you prepare the vegetables. Meanwhile, chop the carrots and bell pepper into cubes or half-moons. Finely chop the onion.

4. Cooking the rice: Drain the rice and place it in a pot. Add the two cups of water or chicken broth, carrots, onion, salt, and a tablespoon of olive oil. Stir gently and cover the pot with a lid. Place the pot over moderate heat and let it boil until the rice absorbs the water and becomes fluffy. This process takes about 15-20 minutes.

Preparing the supreme white sauce

5. Preparing the sauce: In a double boiler, mix the egg yolk with the sour cream. Separately, mix the flour with a cup of cold water or broth. Add the flour mixture to the melted butter, stirring continuously to avoid lumps. Add the finely chopped mushrooms and adjust the consistency of the sauce with hot water or broth, allowing it to simmer for about 10 minutes. Finally, add salt, the egg yolk, and let it simmer for another 15 minutes. Don’t forget to add a few drops of lemon juice for an extra touch of freshness!

Cooking the fish fillet

6. Grilling: After the fish fillet has marinated, prepare the grill. You can use an electric grill or a charcoal grill, depending on your preference. Preheat the grill and brush it with a little oil to prevent the fish from sticking. Cook each piece of fish for about 4-5 minutes on each side, or until golden and flakes easily with a fork.

Serving

7. Assembling the plate: On a large platter, place a bed of rice, then lay the fish fillets on top, and finally pour the supreme white sauce over. Garnish with chopped fresh parsley and a few lemon slices.

Serving suggestions

This dish pairs wonderfully with a seasonal salad or grilled vegetables. Additionally, a bottle of dry white wine can be a perfect accompaniment to complete the culinary experience.

Useful tips

- If you prefer a smoother sauce, you can strain the white sauce through a cheesecloth to remove any lumps.
- To prevent a skin from forming on the surface of the sauce during resting, I recommend placing a few pieces of butter on top.
- Substitute mushrooms with spinach or zucchini to create interesting variations of the sauce.

Nutritional information

This grilled fish fillet recipe with rice and supreme white sauce is rich in protein and omega-3 fatty acids, with the benefits of fish being recognized for heart health. The portion of rice provides complex carbohydrates, while the vegetables enrich the dish with essential vitamins. A perfect dish for a balanced diet!

Frequently asked questions

- Can I use another type of fish? Of course! You can replace the fish fillet with tuna, trout, or any other fish you prefer.
- What other side dishes can I use? Besides rice, you can opt for quinoa, mashed potatoes, or steamed vegetables.
- How can I adapt the recipe for a vegetarian version? Replace the fish fillet with marinated tofu or tempeh, preparing them similarly on the grill.

I hope this captivating and easy-to-follow recipe inspires you to cook a delicious and healthy dish. Whether you enjoy it alone or with loved ones, it is an excellent choice for any occasion!

 Ingredients: For the grill Approx. 1kg fish fillet A lemon Dill and parsley leaves 2 tablespoons olive oil Salt, pepper to taste A pinch of nutmeg For rice 1 cup rice 500g carrots 1 bell pepper 2 cups water or chicken broth 1 small onion Parsley leaves Salt For Supreme White Sauce 1 tablespoon flour Chicken broth or water Lemon juice (not too much, you can keep a bit from the lemon for grilling) 1 egg yolk 100g mushrooms in their own sauce 1 tablespoon sour cream 50g butter

 Tags:  grilled fish