Grilled Fish with Rice (Eng/Esp)

I’m back with another recipe with a touch of eastern Venezuela. I prepared two fried lamparosas and one grilled, served with rice—a simple, delicious, and nutritious lunch designed to please the whole family. Grilled fish is an excellent option for those who want to avoid fried foods and stay healthy. Although it doesn’t have the crispiness of fried fish, it’s still very tasty.

Ingredients:

• 3 lamparosas (fish)
• 1 cup of rice
• 3 cups of water
• Salt to taste
• Oil

Preparation:

After removing the guts and gills from the fish, I rinsed them thoroughly with water and rubbed them with salt.

I heated oil in a skillet, let it get very hot, and then added one of the fish to fry it. I cooked two this way, and placed the third on a griddle with an oiled surface. The grilled fish was my husband’s request, so I wanted to make him happy.

The fried fish turned out very crispy and had a striking golden color. Meanwhile, the grilled fish looked very appetizing.

I cooked the rice in a pot: I added three cups of water and a tablespoon of salt, waited for it to come to a boil, and then added the cup of rice. It turned out fluffy.

I enjoyed this light lunch—the best part is that it comes together very quickly. Sometimes, convenience is what you have to value most in the kitchen.