Spice-Rubbed Fish with Lemony Rice

One of my saving graces in Tulsa is Whole Foods. They have the absolute freshest fish and meats. I am constantly inspired to spend way too much on groceries and then spend way too much time cooking dinner. 

This particular recipe had been sitting all lonely on a Pinterest board of mine, just waiting to be attempted. I was looking for something light and fresh-tasting, but packed with flavor. This was definitely it. And a bonus: it's a one-pot meal. 

So easy. So delicious. 

Convinced that anything served on an Anthropologie plate automatically looks fancy.

 A little Key Lime pie for dessert. (Not homemade. I'm not that cool.)

Spice-Rubbed Fish with Lemony Rice

Adapted from [the one and only] Martha:

• 
  
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced small
• 2-3 garlic cloves, roughly chopped
• 1 cup basmati rice
• 2 cups low-sodium chicken broth
• 1 lemon- 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
• 1 medium zucchini, halved lengthwise and cut into 1-inch pieces
• Coarse salt and ground pepper
• 1 pound cod or other firm white-fleshed fish, cut into 4 fillets
• 
  
• Spice rub (I basically coated the top of the filets with equal parts, to taste): 
• Coriander
• Paprika (Hungarian if you're feeling bold)
• Ginger (ground)
• Cumin
• Salt 
• Pepper 
• 
  

In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes. Serve with lemon wedges.