From craving to table
Instructions
- 1
Cook rice: In a medium saucepan, combine rice, water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes or until water is absorbed. Remove from heat and let rest, covered.
- 2
Marinate the fish: In a small bowl, mix olive oil, oregano, garlic powder, paprika, black pepper, lemon zest, and half the lemon juice. Brush mixture over both sides of the fish fillets.
- 3
Grill the fish: Heat a grill pan or outdoor grill over medium-high heat. Cook fish for 3-4 minutes per side, or until opaque and cooked through. Remove and set aside.
- 4
Prepare toppings: In a bowl, toss cherry tomatoes, cucumber, olives, and red onion with remaining lemon juice and a pinch of salt.
- 5
Assemble bowls: Fluff rice and divide among 4 bowls. Top each with grilled fish fillet, tomato-cucumber mixture, feta cheese, and parsley.
- 6
Serve: Drizzle with extra olive oil and serve with lemon wedges if desired.