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+ servings
Green Rice with Poached Fish and Herbed Brown Butter
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins

Fish poached in a simple broth with aromatics served over vibrant green rice and topped with herbed brown butter. 

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
For the Green Rice
  • 1 poblano pepper
  • 2 green onions , chopped
  • 3/4 cup loosely-packed chopped kale
  • 3/4 cup chopped parsley (stems included)
  • 1/2 cup chopped cilantro (stems included)
  • water
  • 1 1/2 cups brown rice , rinsed
  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion , minced
  • sea salt
  • paprika
For the Poached Fish
  • 4 green onions , cut into fourths
  • 4 cloves garlic , smashed and peeled
  • 6 sprigs parsley
  • 2 bay leaves
  • 2 tablespoons white wine
  • sea salt
  • 2 pounds pollock or Pacific cod fillets (about 1-inch thick), rinsed
For the Herbed Brown Butter
  • 4 tablespoons unsalted butter
  • sea salt
  • black pepper
  • 2 tablespoons minced green onions
  • 1 tablespoon minced parsley
  • 1 tablespoon minced cilantro
  • 1 tablespoons white wine
  • 4 lime wedges
For the Green Rice
  1. Roast the poblano (I like this method), remove skin and seeds, and chop.
  2. In the pitcher of a blender, pulse to combine the poblano, green onions, kale, parsley, cilantro, and one cup water. Blend until mixture is smooth, but not completely pureed. Combine mixture with enough water to balance your rice to water ratio (I used 3 1/2 cups total liquid).
  3. Heat a wide-bottomed sauce pan over medium-high heat. Add the olive oil, and then the onion and rice, along with 1/2 teaspoon sea salt. Sauté, stirring often, until both have a rich golden brown color. Add the garlic and sauté a minute more. Stir in the green liquid, bring to a boil, cover, and turn heat to low. Cook rice for 45 – 55 minutes, or until tender. Fluff, squeeze half a lime over rice, and dust with paprika.
For the Poached Fish
  1. Fill a wide-bottomed, deep skillet with two inches of water and set over medium-high heat. Add green onions, garlic, parsley, and bay. Bring to a boil, add a big pinch of sea salt, then turn down to simmer for 10 minutes. Add the white wine. Turn heat down so the water is just barely bubbling. Carefully slide the fish into the broth. Cook 7 – 10 minutes or until fish is opaque throughout (but just so).

  2. Use a fish spatula to remove fish from broth and set on a platter.
For the Herbed Brown Butter
  1. Set a small saucepan over medium heat. Add butter, and a pinch each sea salt and black pepper. Adjusting heat as needed, cook until butter edges a shade or two darker and brown flecks begin to appear. Swirl pan, and cook butter for just a minute or two more. Add the wine (butter will foam up and spit a little), followed by the green onion and herbs.

  2. Spoon green rice into bowls and top with a nice piece of fish; top with a big squeeze of lime and several spoonfuls herbed brown butter.