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4 Serves
83 Mins
13 g
83 g
20 g
Clean the white fish fillets thoroughly, pat dry, and season with salt, black pepper, and lemon juice.
Ingredients, vitamins, and health benefits
Shave Ice Syrup
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Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
283 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
1058 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Thinly slice the yellow onions and sauté them in a large pot with olive oil until they reach a deep, dark brown color, which provides the signature color and flavor for the rice.
Add the rice to the pot with the caramelized onions, cover with water or fish stock, and simmer until the rice is tender and has absorbed the onion-infused liquid.
Preheat the oven to 200°C. Place the seasoned fish in a baking dish and bake for 12 to 15 minutes until the fish flakes easily with a fork.
Serve the baked fish over the caramelized onion rice, garnished with fresh lemon wedges.
Salt
Black Pepper
Lemon Juice
Cumin
Allspice
White Rice
Fish Stock
Lemon Wedges
Yellow Onion
Olive Oil
Vitamin A
7 µg / 900 µgVitamin C
11 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
283 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
36
g65
g10
g
French
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g