Grilled Fish with Vegetable Rice and Tomato Stew

🐟 Ingredients for the Grilled Fish:

2–3 white fish fillets (like cod or tilapia)

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

Salt to taste

1 tbsp lemon juice

2 tbsp olive oil

🍚 Ingredients for the Vegetable Rice:

1 cup basmati or long-grain rice

2 cups water or chicken broth

1/2 tsp turmeric or curry powder

1/2 cup mixed vegetables (carrots, green beans, peas, corn)

Salt to taste

1 tbsp butter or oil

🍅 Ingredients for the Tomato Stew:

2 tomatoes (blended)

1 small onion (blended or chopped)

2 tbsp tomato paste

1 small chili (optional, for heat)

1/2 red bell pepper (blended)

2 tbsp oil

Seasoning cube or bouillon (optional)

Salt and pepper to taste

Instructions:

🔥 Grilled Fish:

Mix all spices with olive oil and lemon juice to form a marinade.

Rub the marinade on the fish fillets and let sit for 15–30 minutes.

Heat a pan or grill over medium-high heat.

Cook the fish fillets for 3–5 minutes on each side until golden and cooked through.

🍚 Vegetable Rice:

Rinse the rice and cook it with water/broth, turmeric or curry, and salt.

When the rice is almost done, add the mixed vegetables.

Cover and steam until vegetables are tender and rice is fully cooked.

Fluff with a fork and add a bit of butter or oil for flavor.

🍅 Tomato Stew:

Heat oil in a pan and sauté the blended onion, pepper, and tomato mixture.

Add tomato paste and cook until the mixture thickens and oil starts to separate.

Season with salt, pepper, and optional bouillon cube.

Simmer for 10–15 minutes, stirring occasionally.

To Serve:

Place a portion of vegetable rice on a plate, add a spoonful of tomato stew, and place grilled fish fillets on the side