Embrace spring with this delightful meal of fluffy rice pilaf tossed with fresh baby spinach and hearty chickpeas, brightened by a squeeze of lemon and topped with grilled snapper infused with oregano and garlic.
This comforting dish celebrates seasonal ingredients and offers a wonderful balance of flavours. The tender, flaky snapper pairs perfectly with the nutty chickpeas and zesty pilaf, garnished with crumbled feta and crispy shallots for extra richness and crunch. Ideal for a relaxed evening at home, this meal invites you in to savour each bite and enjoy some home-cooked goodness.
This recipe was created as part of a paid collaboration with NOOD to promote the Akira dinnerware range in sage (note: these are not affiliated links but check them out if you’re interested, especially if enjoy the colour as much as I do).
Ingredients You’ll Need to make this Grilled Snapper with Rice Pilaf
Lemon and Spinach Rice Pilaf
- Onion: Sautéed with garlic to form the base of this dish, creating a fragrant foundation that enhances every bite. This combination adds a depth of flavour and introduces a subtle sweetness that enhances the other ingredients.
- Garlic Cloves: For an aromatic, robust flavour that elevates this dish. When crushed and sautéed with the onion it infuses the rice with a savoury depth and warmth, for a rich base, it’s also used in flavouring the fish.
- Oil or butter: kicks off the sautéeing process and both are great choices depending on your preference. Oil provides a lighter option, while butter adds a rich, indulgent flavour.
- Basmati Rice: this long-grain rice is toasted before adding liquid, transforming it into a wonderfully fluffy and flavourful dish. A suitable alternative would be long-grain white rice.
- Risoni Pasta: also known as orzo is a small pasta that adds a delightful texture and a subtle chewiness to the pilaf. It adds a little something extra to the long-grain rice.
- Chicken Stock: infuses the rice with a savoury richness that elevates the dish. As the rice cooks, it absorbs the stock, making it fluffy while also enhancing the flavour. For better control over seasoning, use homemade stock or a salt-reduced store-bought option, especially since the salty feta will be added later. Alternatively, you can skip the seasoning step altogether.
- Bay Leaves: add a little extra savoriness to the pilaf. Here I’m using dried bay leaves as they’re easily accessible.
Related: Essential culinary herbs
- Baby Spinach: adds a vibrant touch of colour and introduces some fresh leafy greens. The residual heat of the pilaf gently wilts the spinach enough so it’s wonderfully fresh and tender.
- Chickpeas: for a creamy texture and mild nutty flavour. Be sure to drain and rinse them before stirring through at the end. They’re an excellent way to make this meal both filling and nutritious.
- Lemon: a touch of citrus that brightens and balances out the richness of the other ingredients. It adds a delightful fragrance and vibrant flavour with both zest and juice.
- Fresh parsley: a herby addition that brings a touch of earthiness. Finely chop and toss through the rice for a tasty meal. If parsley is not your thing, you could substitute for chives or skip it altogether.
- Feta Cheese: adds a delicious saltiness to the dish along with a wonderfully creamy crumbly texture for a bit of contrast. Use as much or as little as you’d like for a finishing touch.
- Crispy Shallots: for the satisfying crunch and a subtly sweet, savoury flavour. Sprinkling some over the rice is one of my favourite touches.
Grilled Snapper
- Extra Virgin Olive Oil: helps to achieve that beautifully grilled and golden exterior on the snapper while keeping the inside moist and tender. When combined with oregano and garlic, it creates a wonderfully tasty fillet.
- Dried Oregano: add a robust herby flavour and pair perfectly with the citrus notes of the rice pilaf.
- Snapper Fillets: The fresher, the better! I’m using deboned and skinless fillets, but feel free to leave the skin on for that delightfully crispy golden skin if you prefer.
To Serve
- Lemon Wedges: for a fresh squeeze of lemon over the top just before eating.
How to Make This Grilled Snapper with Lemon and Spinach Rice Pilaf
Follow the steps below for a delicious meal in under an hour…
Make the Rice Pilaf
- Start by sautéeing the onion and garlic in the oil or butter until soft in a large saucepan over medium-high heat.
- Add the rice and risoni and toast for 2 minutes until golden brown.
- Add the bay leaf, then pour in the chicken stock. Stir to combine and bring to a boil.
- Once boiling, reduce to a simmer, cover and cook for 15-20 minutes or until the stock has absorbed and the rice is almost tender.
- Remove from the heat and set aside for 5 minutes with the lid on to ensure the rice finished cooking and is nice and tender.
- Fluff the rice with a fork, then stir through baby spinach, chickpeas, lemon zest and juice and parsley. Season to taste.
- Garnish with crumbled feta and crisp shallots.
Cook the Snapper
- Preheat a frying or grill pan to medium-high heat.
- Combine oil, dried oregano and garlic in a small bowl with salt and pepper. Pour over the snapper and toss to coat both sides.
- Grill the snapper for 3-4 minutes on each side or until cooked through.
Serve with Lemon
- Plate the snapper on top of the rice pilaf and serve with lemon wedges.
MORE Savoury Recipes…
- Brown Butter Miso Maple Baked Salmon
- Rich Tomato Pantry Pasta with Parmesan Breadcrumbs
- Fried Eggs with Savoury Yoghurt, Corn and Chilli Butter
- Focaccia Bread with black garlic, cherry tomato and basil
- Homemade Labneh with Fresh Tomato and Almond Dukkah
- The Fluffiest Feta Spinach and Pesto Twist Bread
- Green Salad with Grilled Corn and Spicy Lime Crema
See the Grilled Snapper and Rice Pilaf Recipe in Action …
Grilled Snapper with Lemon and Spinach Rice Pilaf
Embrace spring with this delightful meal of fluffy rice pilaf tossed with fresh baby spinach and hearty chickpeas, brightened by a squeeze of lemon and topped with grilled snapper infused with oregano and garlic.
Ingredients
Lemon and Spinach Rice Pilaf
- 1 onion, diced
- 2 garlic cloves, crushed
- 2 tbsp oil or garlic
- 1 cup basmati rice
- ½ cup risoni pasta
- 2 ¼ cups chicken stock
- 2 bay leaves
- 2 cups baby spinach
- 1 can chickpeas, drained and rinsed
- 1 lemon
- Fresh parsley, roughly chopped
- Feta cheese
- Crispy shallots
Grilled Snapper
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 2 garlic cloves, crushed
- 4 snapper fillets
To Serve
- Lemon wedges
Instructions
Lemon and Spinach Rice Pilaf
- Sauté onion and garlic in oil until softened.
- Stir through rice and risoni and toast for 2 minutes. Add bay leaf.
- Pour in chicken stock, stir to combine and bring to a boil
- Once boiling, reduce to a simmer, cover and cook for 15-20 minutes or until the liquid has absorbed.
- Remove from the heat and set aside for 5 minutes before fluffing with a fork.
- Stir through baby spinach, chickpeas, zest and juice of the lemon and parsley. Season with salt and pepper to taste. Garnish with crumbled feta and crispy shallots.
Grilled Snapper
- Combine olive oil, oregano and garlic in a small bowl. Season with salt and pepper. Pour the mixture over the snapper and toss gently to coat both sides.
- Grill the snapper for 3-4 minutes on each side or until cooked through.
- Serve the grilled snapper with the rice pilaf and lemon wedges.
- Enjoy!
If you give this grilled snapper with lemon & spinach rice pilaf recipe a go, don’t forget to tag @theculinaryletter and #theculinaryletter so that I can see all your wonderful creations!
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