Smoky Fish Medley
This flavorful brown rice dish combines the distinct smokiness of mackerel and salmon with perfectly cooked rice, creating a delightful harmony of flavors. Packed with omega-3 fatty acids and high in protein, this recipe is a nutritious and satisfying option for seafood lovers.
ingredients
- 1 cup brown rice
- 8 oz smoked mackerel fillets
- 4 oz smoked salmon
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Cook the brown rice according to package instructions.
- 2.
Meanwhile, remove the skin and any bones from the smoked mackerel. Flake the mackerel and set aside.
- 3.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
- 4.
Add in the frozen peas and continue to cook for a few more minutes until heated through.
- 5.
Stir in the flaked mackerel and smoked salmon, breaking them into bite-sized pieces.
- 6.
Add cooked brown rice to the skillet and toss everything together gently.
- 7.
Season with lemon juice, smoked paprika, salt, and pepper. Adjust the seasonings to your taste.
- 8.
Cook for another 2-3 minutes, allowing the flavors to meld together.
- 9.
Serve the smoky fish medley hot, garnished with fresh parsley.
