Lemony rice, delicately flavored broth and gently poached tilapia are topped with a colorful blend of vegetables and herbs. The aromatic mint provides fresh and complex flavor. Source: EatingWell Magazine, Soup Cookbook

Ellen Ecker Ogden
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Ingredients

Directions

  • Combine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.

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  • Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.

  • Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions. Ladle 1 cup of the warm broth into each bowl and serve.

Tips

Tip: Look for U.S. farm-raised tilapia, which is usually grown in closed farming systems that limit pollution and prevent escapes. Some Central and South American tilapia is farmed in this manner as well, but avoid tilapia from China and Taiwan, mostly farmed in open systems.

Nutrition Facts

332 calories; 3.7 g total fat; 57 mg cholesterol; 453 mg sodium. 44.5 g carbohydrates; 31.7 g protein; Full Nutrition

Reviews (12)

Read More Reviews
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/20/2014
With a few tweeks this was terriffic! Followed the recipe to a T except that I steamed some sliced baby bok choy and shitake mushrooms on top of the poaching fish. We couldn't get the arugula or watercress without buying a whole bunch so I shredded up the bock choy leaves and garnished the dish with it and shredded carrot and some sliced scallions. By itself the broth was fishy and by itself the rice was VERY lemony but put the two together and they were tamed into a delicious multi-layered flavorful dish. My wife and I both enjoyed it and will add it to our rotation for a great rainy day comfort food dish. Pros: Many complex flavors Cons: None Read More
Rating: 5 stars
07/09/2012
Very good basic recipe We had just made some fish stock so this was a perfect recipe. We had turbot so that's the fish I used. Bulghur is faster to make than rice - I just put it into a bowl with some boiling water and let that steam while doing the rest. Added chile pepper flakes for more heat. It was really tasty. Would definitely make again (with veg stock if I didn't have fish stock). Pros: Easy Read More
Rating: 4 stars
05/14/2012
Substituted Chicken Broth After reading the reviews that mentioned the broth was bland we substituted the chicken broth with Pacific Foods Chicken Pho Soup Starter. It provided depth and complexity. Read More
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Rating: 2 stars
12/07/2011
Good Idea This recipe reminded me of Thai food my mom makes so I went with the basics- sweet salty sour bitter and hot. Add in some soy sauce sugar extra lemon... Basically find yourself another recipe. This recipe is a great base if you want to play around with technique and flavors. Pros: Quick Easy Basic Cons: Bland Read More
Rating: 5 stars
10/30/2011
I began with the 2-pot method and then just dumped everything into one pot except the fish which I added last after everything else was cooked. I am not a seafood lover but hubby is and I wanted to try this just for him. Boy was I in for a surprise! I really like this dish! I used flounder b/c that is what I had in the freezer. The raw carrots didn't sound appealing to me so they were cooked in the broth w/the rice. Great dish truly in my opinion. HippieChick Chapel Hill NC Read More
Rating: 5 stars
10/30/2011
Followed the recipe and used barley instead of rice as suggested in one of the comments. The broth was very bland and needed more flavor - I'd suggest doubling the lemon juice and zest and perhaps adding jalapenos for flavor. will not make again Needs more lemon San Diego CA Read More
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Rating: 5 stars
10/30/2011
Delicious! For someone who doesn't cook often it was easy to make. So easy that I was skeptical in how it would taste. But it turned out great! Toni Los Angeles CA Read More
Rating: 5 stars
10/30/2011
This was wonderful! I love the combination of cooked and raw in the soup. Nicole Bloomington IN Read More
Rating: 5 stars
10/30/2011
This soup so easy and delicious--I've tried using a lemongrass and ginger rice package simmering the fish in a Thai stock available at Wegman's and adding any green I have on hand--spinach works well--today we had sorrel from the garden--the tart/sour taste is great. This is a great recipe for experimentation. Cathy N Tonawanda NY Read More
Rating: 5 stars
10/30/2011
We all loved it. I used Barley instead of rice and it was extremely easy to make. EAT Randolph NJ Read More
Rating: 1 stars
10/29/2011
did not like at all! Did not like this recipe at all. Read More
Rating: 4 stars
10/29/2011
Very good with adjustment I reduced the amount of chicken broth and added a bottle of clam juice. It really added some depth to the flavor. Read More