Lebanese
Sayadieh
Coastal sayadieh layers spiced fish, caramelized onion rice, toasted nuts, and lemon into a fragrant dish of briny depth and warmth.
6 servings · 45 minutes prep · 65 minutes cook
Ingredients
Main
- 2 lb firm white fish fillets, such as snapper or cod
- 2 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp black pepper
- 2 tbsp olive oil, for browning fish
- 1/3 cup olive oil, for onions
- 4 large yellow onions, thinly sliced
- 2 cups long-grain rice, rinsed
- 4 cups fish stock
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 cup toasted pine nuts
- 1 lemon, cut into wedges
Directions
Method
- Season the firm white fish fillets with about half of the kosher salt, half of the ground cumin, and half of the black pepper.
- Heat the olive oil for browning fish in a large skillet over medium-high heat. Brown the fish until lightly golden but not cooked through, about 2 minutes per side, then transfer to a plate.
- Heat the olive oil for onions in a Dutch oven. Add the yellow onions and cook, stirring often, until very dark brown but not burnt, 30-35 minutes. Reserve about 1/2 cup onions for garnish.
- Add the long-grain rice, fish stock, ground coriander, cinnamon, and the remaining ground cumin, kosher salt, and black pepper to the onions. Bring to a simmer, cover, and cook over low heat for 18 minutes.
- Lay the browned fish on top of the rice, cover again, and cook until the fish is just opaque, reaches {{temperature:145°F}} in the thickest piece, and the rice is tender, 6-8 minutes.
- Rest, covered, for 10 minutes. Top with the reserved onions, pine nuts, and lemon wedges.
