Recipe for Cilantro Lime Rice:

Note that this will make more rice than you’ll need for this recipe. Use the leftovers for another dinner! 

• 2 cups white basmati rice
• 2 tablespoons butter
• 2 teaspoons kosher salt (1 tsp regular table salt)
• 4 cups water
• 1/2 bunch cilantro, chopped
• juice and zest from 1 lime

Step 1: Rinse the rice. Place your 2 cups of basmati rice in a fine mesh strainer and rinse under cold running water, stirring it with your hand, until the water running through it is completely clear. This removes excess surface starch so your rice cooks up light and fluffy instead of sticky and gummy. Don’t skip this step—it makes a real difference!

Step 2: Toast the rice. Melt the 2 tablespoons of butter in a medium saucepan over medium heat. Add the 2 teaspoons of kosher salt and stir to combine. Add the rinsed rice and toast, stirring constantly, for about 2 minutes. You’ll start to smell a light, nutty aroma—that’s how you know it’s ready. This step builds incredible depth of flavor in the finished dish.

Step 3: Cook the rice. Pour in the 4 cups of water and bring to a boil over high heat, stirring once to make sure nothing is sticking to the bottom. Once it reaches a boil, reduce the heat to low, place the lid on the pot, and let it gently simmer for 10 minutes. After 10 minutes, turn off the heat entirely—but keep that lid on! Let the rice steam, undisturbed, for at least 5 more minutes. Resist the urge to peek! That residual steam is what finishes cooking the rice perfectly.

Step 4: Add the lime and cilantro. Remove the lid and use a fork to gently fluff the rice—never a spoon, which can make it gummy. Gently fold in the fresh lime juice, lime zest, and chopped cilantro until everything is evenly distributed. Taste and adjust salt if needed. Enjoy!

Oven Cooking Instructions:

Bake the seasoned fish at 400 degrees on a lightly greased baking sheet for 12–15 minutes, or until cooked through and flaky.