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–+ servings

Basil-Pepper Fish with Rice and Grilled Vegetable Relish

This is grilled fish that acts like it’s fancy because it met basil, black pepper, and a lemony vinaigrette once. The mango-zucchini relish does the most (in the best way), while the rice-and-beans situation quietly proves you absolutely can wing dinner and still win.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 large mango peeled and diced (about 1 1/2 cups)
  • 1 medium zucchini diced (about 1 1/2 cups)
  • 1/2 medium red onion chopped (about 3/4 cup)
  • 1 red bell pepper grilled or roasted, chopped (about 1/2 cup)
  • 2 cups arugula roughly chopped
  • 4 white fish fillets about 5–6 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups cooked rice white or brown
  • 1 15 oz can white beans, drained and rinsed (about 1 1/2 cups)
  • 1 cup diced tomatoes
  • 1/4 cup chopped fresh basil
  • 1 teaspoon minced garlic
  • 1/4 cup lemon vinaigrette

Instructions

  • Make the Vegetable Relish: In a mixing bowl, combine the diced mango, diced zucchini, chopped red onion, chopped grilled (or roasted) red bell pepper, and chopped arugula. Stir until evenly mixed, then set aside while you cook the fish.
  • Season the Fish: Pat the fish fillets dry. Rub both sides with olive oil, then season with kosher salt and black pepper.
  • Grill the Fish: Heat a grill pan or grill over medium-high heat. Cook the fish until grill marks form and it flakes easily, about 3–4 minutes per side depending on thickness.
  • Mix the Rice and Beans: In a large bowl, combine the cooked rice and white beans. Add the diced tomatoes and chopped basil, then stir to combine.
  • Dress the Rice Mixture: Add the minced garlic and pour in the lemon vinaigrette. Stir until everything is evenly coated and glossy. Taste and stir again if needed so the vinaigrette is spread through the rice.
  • Plate and Serve: Spoon the rice-and-bean mixture onto plates, top with a fish fillet, and finish with a generous scoop of the vegetable relish. Serve right away for the best contrast between warm fish and crisp relish.