Ingredients
Biscuits
- 1 cup All-purpose flour
- ½ TBSP Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 2 TBSP Unsalted butter cold and cut into small pieces
- ⅓ cup Buttermilk cold
- 2 TBSP Honey
- Butter for finishing
Rice
- ½ cup Jasmine rice rinsed
White fish
- 10 oz White fish double check to make sure all pin bones are removed by running your finger over top of the filet
Seasoning
- Salt
- Black pepper
Lemon Sauce
- ½ TBSP Butter melted
- ½ TBSP All-purpose flour
- 1 tsp Lemon juice
- ¼ cup Chicken broth
- ¼ cup Heavy cream
- 2 tsp Fresh parsley chopped
Green Beans
- 6 oz Green beans ends trimmed
- 2 TBSP Extra virgin olive oil
- 2 cloves Garlic minced
- Salt to taste
- Black pepper to taste
Hot Buttered Rum
- 1/3 cup Brown sugar
- 1/4 cup Butter room temperature
- 1 tsp Pumpkin spice
- 1/2 cup Spiced rum
- 2 cups Apple cider
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Make the biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.
- In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.
- Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).
- Place the biscuits on the prepared baking sheet. Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Set aside to cool.
- Cook the rice according to the directions on the package.
- Make the fish: Place the fish on a foil-lined baking sheet and season with salt and pepper.
- Bake for about 10 minutes to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the fish is baking, make the sauce.
- Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice, broth, and cream. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.
- Finish the fish: Set aside to rest for 3 to 5 minutes. While resting, make the green beans.
- Bring a pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the blanched green beans to the skillet. Sauté for another 2-3 minutes, tossing occasionally, until the beans are tender-crisp.
- Season the green beans with salt and pepper to taste. Remove from heat.
- Finish the rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Make hot buttered rum: Using an electric mixer, beat the brown sugar, butter, pumpkin spice, and salt in a medium bowl until blended and smooth. Transfer the mixture to a large measuring cup. Add the rum and apple cider. Stir until the butter mixture dissolves. Add to a saucepan over low heat, stirring occasionally until hot. Portion and serve.
- Cut the biscuit in half then spread it with butter.
- Serve: Spoon the sauce over the fish, and enjoy with rice, green beans, biscuit, and hot buttered rum.
Nutrition
Calories: 1613kcal | Carbohydrates: 179g | Protein: 43g | Fat: 67g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 208mg | Sodium: 1215mg | Potassium: 1143mg | Fiber: 5g | Sugar: 83g | Vitamin A: 2248IU | Vitamin C: 15mg | Calcium: 379mg | Iron: 6mg
Baked White Fish
Ingredients
Biscuits
- 1 cup All-purpose flour
- ½ TBSP Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 2 TBSP Unsalted butter cold and cut into small pieces
- ⅓ cup Buttermilk cold
- 2 TBSP Honey
- Butter for finishing
Rice
- ½ cup Jasmine rice rinsed
White fish
- 10 oz White fish double check to make sure all pin bones are removed by running your finger over top of the filet
Seasoning
- Salt
- Black pepper
Lemon Sauce
- ½ TBSP Butter melted
- ½ TBSP All-purpose flour
- 1 tsp Lemon juice
- ¼ cup Chicken broth
- ¼ cup Heavy cream
- 2 tsp Fresh parsley chopped
Green Beans
- 6 oz Green beans ends trimmed
- 2 TBSP Extra virgin olive oil
- 2 cloves Garlic minced
- Salt to taste
- Black pepper to taste
Hot Buttered Rum
- 1/3 cup Brown sugar
- 1/4 cup Butter room temperature
- 1 tsp Pumpkin spice
- 1/2 cup Spiced rum
- 2 cups Apple cider
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Make the biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.
- In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.
- Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).
- Place the biscuits on the prepared baking sheet. Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Set aside to cool.
- Cook the rice according to the directions on the package.
- Make the fish: Place the fish on a foil-lined baking sheet and season with salt and pepper.
- Bake for about 10 minutes to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the fish is baking, make the sauce.
- Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice, broth, and cream. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.
- Finish the fish: Set aside to rest for 3 to 5 minutes. While resting, make the green beans.
- Bring a pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the blanched green beans to the skillet. Sauté for another 2-3 minutes, tossing occasionally, until the beans are tender-crisp.
- Season the green beans with salt and pepper to taste. Remove from heat.
- Finish the rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Make hot buttered rum: Using an electric mixer, beat the brown sugar, butter, pumpkin spice, and salt in a medium bowl until blended and smooth. Transfer the mixture to a large measuring cup. Add the rum and apple cider. Stir until the butter mixture dissolves. Add to a saucepan over low heat, stirring occasionally until hot. Portion and serve.
- Cut the biscuit in half then spread it with butter.
- Serve: Spoon the sauce over the fish, and enjoy with rice, green beans, biscuit, and hot buttered rum.
Nutrition
Calories: 1613kcalCarbohydrates: 179gProtein: 43gFat: 67gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 208mgSodium: 1215mgPotassium: 1143mgFiber: 5gSugar: 83gVitamin A: 2248IUVitamin C: 15mgCalcium: 379mgIron: 6mg
Tried this recipe?Let us know how it was!