Mexican Inspired Black Rice, Charred Zucchini and Corn Salad with Pan-Fried Fish

This warm, black rice salad has it all! Charred veggies, nutty, chewy black rice, crunchy pumpkin seeds, fresh coriander and creamy goat feta served with pan-fried fish that’s been dusted in a Mexican-inspired spiced flour mix.

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Prepare the vegetables (store together in an airtight container in the fridge)

  • Dice 2 zucchini.
  • Dice 1 red capsicum. 

 

Toast ⅓ cup pumpkin seeds (allow to cool and store in an airtight container in the pantry)

Cook the black rice (allow to cool and store in an airtight container in the fridge). Note* bring to room temperature before serving.

  • Coating the filets in flour creates a light, crispy and golden crust, but make sure to shake off any excess flour to avoid an unpleasant texture and burning in the pan.

  • Don’t overcrowd the pan, cook the fish in batches if your pan isn’t big enough.

 

Vegetables

  • Swap out the red capsicum for green, orange or yellow capsicum.

  • Swap out the red onion for spring onions.‍

 

Protein

  • For a vegetarian option, swap out the fish for some pan-fried halloumi.

  • Swap out the fish for chicken thighs, cook in the same spiced flour mix for about 7 minutes on each side.

 

Other

  • Swap out the black rice for brown rice.

  • Swap out the goat feta for cows milk feta.

 

Ingredients
  • ¾ cup black rice
  • 1 red onion (diced)
  • 1 garlic clove (crushed)
  • 2 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp chilli flakes
  • 2 zucchini (diced)
  • 1 red capsicum (diced)
  • 1 cup frozen corn
  • 1 lemon (juice)
  • 2 Tbsp olive oil + extra for booking 
  • Butter
  • Salt and pepper


Toppings
 

  • 1 green chilli (finely chopped)
  • 1 avocado (diced)
  • 1 cup coriander (roughly chopped)
  • ⅓ cup toasted pumpkin seeds
  • 75g goat feta


Fish
 

  • 600g white fish fillets (we used tarakihi)
  • ⅓ cup flour
  • 2 tsp paprika
  • 2 tsp ground cumin
  • Salt and pepper
  • Butter/olive oil 

 

Method
  1. Cook the black rice as per packet instructions.

  2. Heat a little butter and olive oil in a large pan over a medium-high head. Add the onion and cook for 5 minutes until softened.

  3. Add the garlic, spices, salt and pepper; cook for another 2 minutes, until fragrant.

  4. Add the zucchini and capsicum and cook for a few minutes before adding the frozen sweet corn; cook for 2-3 minutes or until all of the vegetables are cooked through and starting to char in places. Set aside while you prepare everything else.

  5. Add the flour, paprika, cumin, salt and pepper to a shallow bowl or large plate and mix well, distributing the spices through the flour. Dust the fish thoroughly in the flour mix, place to the side and repeat with the remaining fillets.

  6. Heat a large pan over medium-high heat. Once hot, add a little butter and olive oil. Cook each fillet for 2 minutes on each side or until golden brown and cooked through.

  7. To assemble the salad, start by grabbing a large salad bowl. Add the black rice and cooked vegetables, squeeze over the lemon juice and drizzle with olive oil; toss well. Top with the avocado, coriander, chilli, pumpkin seeds and goat feta.
  8. Serve the salad alongside the fish.

 

Variations

Vegetables

  • Swap out the red capsicum for green, orange or yellow capsicum.

  • Swap out the red onion for spring onions.‍

 

Protein

  • For a vegetarian option, swap out the fish for some pan-fried halloumi.

  • Swap out the fish for chicken thighs, cook in the same spiced flour mix for about 7 minutes on each side.

 

Other

  • Swap out the black rice for brown rice.

  • Swap out the goat feta for cows milk feta.

 

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