Best 6 Tandoori White Fish With A Green Chili Rice Recipes

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Are you looking for a tantalizing and flavorsome dish to impress your taste buds? Look no further than tandoori white fish with a green chili rice. This delectable combination of succulent fish, aromatic spices, and vibrant rice is sure to transport your senses to culinary bliss. With its origins in the vibrant kitchens of India, this dish seamlessly blends traditional cooking techniques with modern culinary flair. Embark on a culinary journey as we explore the tantalizing flavors and easy-to-follow steps to create this mouthwatering masterpiece.

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TANDOORI WHITE FISH WITH A GREEN CHILI RICE



Tandoori White Fish With a Green Chili Rice image

This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 minutes and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

Provided by The Flying Chef

Categories     Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons tandoori paste
400 ml coconut milk (divided use)
4 white fish fillets
1 tablespoon olive oil
2 carrots, cut into matchsticks
1 medium red onion, sliced thinly
1 cup jasmine rice
150 ml water
2 long green chilies, sliced thinly
1 teaspoon grated lemon rind
3/4 cup Greek yogurt
1/4 teaspoon cumin
1/2 seedless cucumber, chopped finely (medium in size)
2 tablespoons of fresh mint, chopped finely
1/2 teaspoon mint sauce

Steps:

  • Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
  • Rinse rice under cold water until water runs clear. Combine rice, water, chili, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 minutes stirring occasionally, until rice is tender.
  • While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
  • Place fish fillets on top of vegetables, cook covered about 10 minutes uncover and cook a couple minutes more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets).
  • Yogurt Sauce.
  • Combine all the ingredients in a bowl and mix well.
  • To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.

Nutrition Facts : Calories 523.7, Fat 26.7, SaturatedFat 20, Cholesterol 61.6, Sodium 109.4, Carbohydrate 50, Fiber 3.4, Sugar 4.4, Protein 23.4

GREEN CHILE CILANTRO RICE WITH PEPITAS



Green Chile Cilantro Rice with Pepitas image

Provided by Guy Fieri

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 22

3 1/3 cups chicken stock
1 1/2 cups Green Chile Sauce, recipe follows
3 tablespoons canola oil
1/2 cup small-diced onions
1/2 serrano chile, seeds removed and minced
2 cups Arborio rice, or medium grain rice
1 tablespoon minced garlic
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1 to 2 tablespoons fresh squeezed lime juice
1/2 cup chopped fresh cilantro
1/4 cup pepitas, toasted and lightly salted
2 tablespoons canola oil
3/4 cup finely diced Spanish onion
1/2 large jalapeno, seeded and minced
1 clove garlic, chopped
4 tablespoons flour
1 (27-ounce) can roasted green chiles, chopped, juices reserved
1/2 cup white vinegar
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons fresh lime juice

Steps:

  • In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
  • In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
  • Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
  • Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
  • Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
  • In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
  • Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
  • Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups

TANDOORI WHITE FISH



Tandoori White Fish image

Cod, halibut haddock or other firm-fleshed white fish make are perfectly suited to the vibrantly flavoured Tandoori spices. Create a refreshing contrast by serving with cool Greek yogurt and fresh mint.

Provided by MlleMay

Categories     Halibut

Time 1h6m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons white vinegar
3 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons tandoori spice mix
1 tablespoon minced ginger
1/2 teaspoon kosher salt
1 lb firm white fish, cut in 2 inch chunks
2 tablespoons coriander leaves

Steps:

  • *Chill time 1 hour.
  • 1. In large bowl, stir together vinegar, oil, garlic, spice mix, ginger and salt. Pat fish dry with paper towel; add to bowl and stir to coat. Cover bowl with plastic wrap. Chill for 1 hour or up to 24 hours.
  • 2.Preheat broiler. Line heavy duty baking sheet with greased foil.
  • 3. Place fish on prepared baking sheet. Broil until fish flakes easily, about 6 to 8 minutes. Sprinkle with coriander.

Nutrition Facts : Calories 251.7, Fat 17.2, SaturatedFat 1.8, Cholesterol 68, Sodium 349.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 21.8

GREEN CHILI RICE



Green Chili Rice image

Green Chili Rice is suggested by Sandra Hanson of Emery, South Dakota, a busy mother of triplets. "With only five ingredients, this rich and creamy rice casserole mixes up in a snap. I always get requests for the recipe," she remarks.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup sour cream
1 can (4 ounces) green chilies
1 cup shredded cheddar cheese
1-1/2 cups uncooked instant rice

Steps:

  • In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender.

Nutrition Facts : Calories 279 calories, Fat 14g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 588mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

GREEN RICE WITH GREEN CHILES



Green Rice with Green Chiles image

Rice cooked with green chiles, cilantro, and tomatillos. Goes great with fajitas.

Provided by QuantumLeek

Categories     Side Dish     Rice Side Dish Recipes

Time 48m

Yield 6

Number Of Ingredients 10

¾ cup chopped romaine lettuce
¾ cup chopped fresh cilantro
1 (4 ounce) can chopped green chilies
⅓ cup chopped tomatillos
2 tablespoons green onions, chopped
2 cloves garlic
2 cups chicken broth, or more as needed
2 tablespoons olive oil
1 ½ cups long-grain rice
½ teaspoon salt

Steps:

  • Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
  • Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 39.9 g, Cholesterol 2 mg, Fat 5.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 806.9 mg, Sugar 1.7 g

GREEN CHILE AND RICE CASSEROLE



Green Chile and Rice Casserole image

Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

Provided by pcur

Categories     Side Dish     Casseroles

Time 55m

Yield 8

Number Of Ingredients 4

1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • Prepare the instant long grain and wild rice mix according to package directions.
  • Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
  • Bake 25 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 13.8 g, Cholesterol 71.3 mg, Fat 24.7 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 15.5 g, Sodium 528.6 mg, Sugar 1.2 g

Tips:

  • Choose the right fish: Use a firm-fleshed fish like cod, halibut, or tilapia. These fish will hold up well to the high heat of the tandoor.
  • Marinate the fish: Marinating the fish in yogurt, spices, and herbs will help to keep it moist and flavorful. Be sure to marinate the fish for at least 30 minutes, or up to overnight.
  • Use a hot tandoor: The tandoor should be heated to at least 482°F (250°C) before cooking the fish. This will help to create a nice char on the outside of the fish while keeping the inside moist.
  • Cook the fish quickly: Tandoori fish cooks very quickly, so be careful not to overcook it. Cook the fish for 8-10 minutes, or until it is cooked through.
  • Serve the fish immediately: Tandoori fish is best served immediately after it is cooked. Serve the fish with a side of green chili rice, raita, and naan bread.

Conclusion:

Tandoori white fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is marinated in yogurt, spices, and herbs, then cooked in a hot tandoor oven. The result is a flavorful and moist fish that is sure to please everyone at the table.

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