MIX seasoning, hot water, butter and rice in 13"x9"x2" baking dish. Top with fish. POUR baking sauce over fish. Sprinkle fish with crumb topping. BAKE 30 min. or until done. Stir rice before serving.
Wash the fish inside and out, then pat dry with kitchen paper. Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with ...
Preheat a grill. Thoroughly dry fish and season it all over with salt, pepper, sumac and 1 tablespoon cumin. Slice zested orange into thin rounds and halve the rounds. Stuff fish cavities with a ...
Transfer the rolls to plates and spread with the remoulade. 4. Brush the fish with canola oil and season with salt and pepper. Grill over moderate heat, turning once, until the fish is cooked ...
Repeat with remaining oil and fillets. To serve, divide leek-potato mixture and fillets among four plates and top fish with a scattering of herb salad.