Fish with Rice Salad

by Lubna Azhar Serves 8


Step 01

Melt the butter in a saucepan. Pour off the melted yellow butter, leaving the milky solids behind.

Step 02

Now add the citrus zests & juices. Leave aside in a bowl with a basting brush.

Step 03

Blanch the peas, pod peas, green beans & asparagus in batches in boiling salted water until just tender, then refresh under cold running water.

Step 04

Mix together the rice, lentils, oil & citrus juices with plenty of seasoning.

Step 05

To barbecue the fish, arrange the fillets on an oiled fish grill, cook for 5 to 8 minutes each side.

Step 06

Right at the end, brush liberally with the butter. If you do this too early, the butter will make the barbecue flame up & the fish may burn.

Step 07

Put the fish on serving plates, brush liberally with the butter while it is still hot. Serve with the salad.


  • 8 Fish Fillets (For the Citrus Butter)
  • 150 gms Unsalted Butter
  • 2 limes, 2 lemons, 2 oranges (For the green rice salad)
  • 100 gms Fresh Peas
  • 100 gms Pod Peas
  • 100 gms Green Beans
  • 100 gms Asparagus (trimmed)
  • 175 gms Basmati Rice (cooked)
  • (150 gms Green Lentils (cooked )
  • 4 tbsp Olive Oil
  • 1 Lemon & 1 Orange Juices