Ingredients

• 4 white fish fillets
• 240 mls (1 cup) olive oil
• 1 lemon
• 4 garlic cloves
• 2 tsps paprika
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp saffron threads
• 480 mls (2 cups) rice
• 960 mls (4 cups) chicken broth

Instructions

1. In a bowl, combine olive oil, juice of half a lemon, minced garlic, paprika, cumin, salt, and black pepper. Mix well.
2. Place the fish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour.
3. Preheat the grill to medium-high heat. Grill the fish for about 4-5 minutes per side or until cooked through.
4. Meanwhile, prepare the saffron rice. In a pot, heat chicken broth with saffron threads until hot but not boiling.
5. Add the rice to the broth, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. Serve the grilled fish with saffron rice and garnish with lemon slices. Enjoy!

Notes

• For best results, marinate the fish for at least 1 hour before grilling
• You can use any white fish for this recipe such as cod, haddock, or snapper