Caribbean Rice Salad With Fish - cooking recipe

Ingredients

1/2 lb long grain and wild rice (about 1 1/4 cups)
3 tbsp all-purpose flour
1 tsp ground paprika
1 1/2 tbsp butter
7 tbsp olive oil
4 None chunky white fish fillets, such as cod or halibut, skinned, each about 1/3 lb
1 - 15 oz can red kidney beans, drained
2/3 lb celery, sliced
2 None limes, zested and juiced
2 tbsp light brown sugar
1 None red chili, deseeded and finely chopped
4 None Romaine lettuce leaves
None None lime wedges, to serve

Preparation

Put the rice in a saucepan with 2 1/4 cups boiling water. Add a little salt and cook gently for 15-20 mins until the rice is tender and the water has evaporated.
Meanwhile, season the flour with paprika and salt then use to coat the pieces of fish. Melt the butter with the 1 tbsp canola oil in a saute pan and cook the fish for 2-3 mins on each side until cooked through.
Drain off any excess liquid from the rice, if necessary, and mix with the beans and celery. Add the lime zest, lime juice, sugar, chili, 6 tablespoons of the oil and salt to taste. Pile onto the lettuce leaves on serving plates and top with the fish. Serve with lime wedges.