Best Side Dishes for Grilled Fish — Garlic Herb Rice, Lemon Cucumber Salad, and Roasted Corn with Tomatoes
Ingredients
- 1 cup long-grain white rice
- 2 cups water or light chicken broth
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 2 medium cucumbers, thinly sliced
- 1/4 red onion, very thinly sliced
- 2 tablespoons olive oil (for salad)
- Juice of 1 fresh lemon
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt (for salad)
- Small handful fresh dill
- 2 ears of corn, kernels cut off (or 1.5 cups frozen corn, thawed)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil (for corn)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste (for corn)
- A few fresh basil leaves, torn
Instructions
- Rinse the rice under cold water until it runs mostly clear, about 30 seconds.
- Melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until soft and fragrant.
- Add rice and stir in the butter and garlic for 1 minute.
- Pour in water or broth, add a pinch of salt, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes without lifting the lid.
- Remove from heat and let sit covered for 5 more minutes, then fluff with a fork and stir in fresh parsley.
- Slice cucumbers thin and combine in a bowl with red onion, olive oil, lemon juice, white wine vinegar, salt, and fresh dill. Let sit at least 10 minutes before serving.
- Preheat oven to 425°F or heat a cast iron skillet over high heat.
- Toss corn kernels and cherry tomatoes with olive oil, smoked paprika, salt, and pepper.
- Spread on a sheet pan or add to hot skillet. Roast or cook for 12–15 minutes until tomatoes are blistered and corn has golden color in spots.
- Remove from heat, tear fresh basil over the top, and serve warm alongside the rice and cucumber salad.
Notes
Make the cucumber salad first and let it sit at least 10 minutes before serving — the flavors come together much better with a little resting time.