Salsa Verde Seafood with Yellow Rice
Transform your weeknight dinner into a culinary masterpiece with this vibrant Salsa Verde Seafood with Yellow Rice recipe! Featuring tender white fish fillets, succulent shrimp, and a creamy, tangy salsa verde sauce infused with garlic, onion, and lime juice, this dish offers a delicious blend of fresh and bold flavors. Paired with fragrant yellow rice cooked in turmeric and broth, every bite feels hearty and satisfying. Perfectly seasoned and simmered to perfection, this seafood dish is both elegant and approachable, taking only 45 minutes to prepare from start to finish. Serve it with a sprinkle of fresh cilantro for a burst of color and zest. Ideal for seafood lovers, this recipe is a show-stopping centerpiece packed with vibrant ingredients and comforting textures.
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Recipe Information
Ingredients
- 400 grams White fish fillets (such as cod or tilapia)
- 250 grams Shrimp, peeled and deveined
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 250 grams Salsa verde (store-bought or homemade)
- 60 milliliters Heavy cream
- 1 medium White onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Lime, juiced
- 1 cup Long-grain white rice
- 2 cups Chicken or vegetable broth
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Butter
- 1 medium Green bell pepper, diced
Instructions
Rinse the fish fillets and shrimp under cold water. Pat them dry with a paper towel and season with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the fish fillets and cook for 3–4 minutes per side until golden and flaky. Remove the fillets and set aside on a plate.
In the same skillet, add another tablespoon of olive oil. Sauté the shrimp for 2–3 minutes until pink and cooked through. Remove and set aside with the fish.
Add the minced garlic, white onion, and green bell pepper to the skillet. Cook for 3–4 minutes until softened and fragrant.
Stir in the salsa verde and heavy cream, cooking for another 2 minutes. Squeeze in the lime juice and mix well.
Return the fish and shrimp to the skillet, spooning the sauce over them. Reduce the heat to low, simmer gently for 5–7 minutes to allow flavors to meld.
Meanwhile, prepare the yellow rice. Rinse the rice under cold water until the water runs clear.
In a medium saucepan, melt the butter over medium heat. Add the turmeric powder and stir for 30 seconds to release its aroma.
Add the rice to the saucepan and toast for 1–2 minutes, stirring often.
Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and cook for 15–18 minutes until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and set aside.
To serve, spoon the yellow rice onto a plate and top with the salsa verde seafood. Sprinkle with chopped cilantro for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 5942 mg | 258% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.6 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 20.1 mcg | 100% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
