Red Snapper with spanish rice and black olive tapenade

Red Snapper with spanish rice and black olive tapenade

Here we have a piece of pan seared red snapper over a bed of spanish rice. And a little house black olive tapenade with sriracha mayo.

Recipe:

Fresh Red Snapper fillet

Rice–
1 1/2 cup uncooked white rice
2 cups chicken broth
1 tomato
Handful of fresh spinach

Tapenade–
1 medium clove garlic
2 tablespoons capers
2 cups of fresh black olives
2 tablespoons fresh parsley
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
Salt/Pepper

Sriracha Mayo–
1 cup mayo
1 cup sriracha

For the fish all I did was salt and pepper it on both sides and seared in a medium heat saucepan with some butter. About 3 minutes per side until it was a little firm and flaky.

For the rice begin by cooking it and setting it aside. Heat oil in a large, heavy skillet over medium heat. Stir in spinach and wilt, about 2-3 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and tomatoes. Reduce heat, cover and simmer 20 minutes, until all liquid has been absorbed.

The tapenade is easy, all you need to do is blend/blitz all of the ingredients together. I like to keep mine coarse, the texture is nice that way.

And the sriracha mayo is just equal parts mixed together until one.

Enjoy!

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