Tilapia Fajitas with Chimichurri and Saffron Rice with Olives

{"handle":"tilapia-fajitas-with-chimichurri-and-saffron-rice-with-olives-recipe","title":"Tilapia Fajitas with Chimichurri and Saffron Rice with Olives","seoTitle":"Tilapia Fajitas with Chimichurri and Saffron Rice with Olives","seoDescription":"This is the lightest fish taco recipe I've ever made—hope you love it as much as I do.\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/6PnCl27YMsyIJ5BqEHEbFB/55d1d8744bd7093ec3512e0632d7f8a1/image_-_2022-06-03T153921.240.jpeg","ingredients":"

• 4 tilapia fillets (7 to 8 oz. each; look for sustainable fish)
• Salt
• About 1 tsp. smoked paprika
• Pepper
• 3 tbsp. butter
• 3 cloves garlic, chopped or grated
• 4 piquillo peppers or 1 large roasted red pepper from a jar, chopped
• 1 bunch scallions, chopped, whites and greens separated
• 1 cup white rice
• A fat pinch of saffron threads
• 1 ¾ cups chicken stock
• ½ cup drained, sliced pimiento-stuffed olives
• 1 cup each fresh flat-leaf parsley and cilantro leaves, plus an extra handful of parsley for the rice
• About 1/4 cup EVOO
• 1 lemon, juiced (about 4 tbsp.)
• 1 shallot, coarsely chopped
• 1 jalapeño or serrano chile, coarsely chopped
• 2 tbsp. drained capers
• 2 tbsp. sherry vinegar
• 3 tbsp. olive oil
• 1 large red or white onion, halved and thinly sliced
• 10 to 12 mini sweet peppers—halved, seeded, and sliced lengthwise into strips
• 12 corn tortillas

","preparation":"

Step 1

Season the fish on both sides with salt. Let stand for about 10 minutes. Pat the fish dry; season with paprika and pepper. Halve the fillets lengthwise. Put the thinner halves in one pile and the thicker ones in another.

Step 2

In a large saucepan or skillet with a lid, heat 2 tbsp. butter over medium to medium-high. When it foams, stir in a third of the garlic. Add the piquillo peppers and scallion whites; season with salt and pepper. Cook, stirring often, until the scallions soften, 2 to 3 minutes. Add the rice and stir until toasted, about 1 minute more. Stir in the saffron. Add the stock. Bring to a boil. Cover the rice and reduce heat to a simmer. Cook until the rice is almost tender, about 15 minutes. Remove from heat. Add the olives and the handful of parsley. Let stand for 5 minutes. Fluff the rice with a fork.

Step 3

In a food processor, pulse 1 cup each parsley and cilantro, the EVOO, half the lemon juice, the shallot, chile, capers, and vinegar until finely chopped. Transfer the chimichurri to a small bowl

Step 4

Heat a large cast-iron skillet over medium-high. Add 1 tbsp. olive oil, one turn of the pan. Add the remaining 1 tbsp. butter. When it foams, add the thicker pieces of fish and cook, turning once, until browned and just opaque in the centers, 5 to 6 minutes. Transfer to a platter. Add the 4 thinner pieces of fish and cook, turning once, until browned and just opaque in the centers, 3 to 4 minutes. Transfer to the platter. Drizzle with the remaining lemon juice. Cover the fish with foil to keep warm.

Step 5

Add the remaining 2 tbsp. olive oil, two turns of the pan, to the skillet. Increase heat to high. Add the onion and mini peppers. Cook, tossing often, until the vegetables are crisp-tender and the edges begin to brown. Add the remaining garlic; season with salt and pepper. Add about 1/4 cup water and stir the vegetables, scraping the bottom of the pan with a wooden spoon to release the browned bits.

Step 6

Working over an open flame on a gas stovetop or in a stainless steel or cast-iron skillet (heated over high), cook the tortillas until charred, about 30 seconds per side.

Step 7

Break the fish into bite-size pieces. Serve with the peppers and onions, tortillas, and chimichurri. Top with the scallion greens. Serve with the rice.

","tags":"Rachael Ray In Season, Cinco de Mayo, Rice Grains Bread, Fish and Seafood, Vegetables, Make Your Own Takeout","publishDate":"2022-06-23T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6248426963126,"variant_id":38003966738614,"handle":"cast-iron-skillet-with-helper-handle"},"relatedProduct2":{"product_id":6216269496502,"variant_id":37921131823286,"handle":"melamine-garbage-bowl"},"relatedProduct3":{"product_id":6216242069686,"variant_id":37921076445366,"handle":"bench-scrape"},"relatedProduct4":{"product_id":6216268677302,"variant_id":37921129562294,"handle":"cucina-oval-serving-platter"}}