Let me convince you to make this in your cast iron pan. The flavor. Nothing broils and browns and delivers buttery flavors like a cast iron. If you don’t have one, a good stainless steel pan will definitely work, but let me cheer you on to purchasing your first 10″ cast iron. We cook almost everything in cast iron. Seasoning it well after each meal and your grandkids will have something worth inheriting.
Broiled Tilapia with Trois Ménage, Buttered Cabbage, and Basil Brown Basmati
1/2 brown basmati rice, soaked overnight
1/2 teaspoon salt
1 teaspoon dried basil, crushed (or 3 teaspoons fresh, finely chopped)
1 clove fresh garlic, minced
2 teaspoons butter
1/2 a small head of green cabbage, thinly sliced
sprinkle of himalayan salt
1 rib of celery, finely diced
1 small carrot, finely diced
1/2 small onion, finely diced
sprinkle of himalayan salt
1 tilapia filet
drizzle of olive oil or pat of butter
sprinkle of salt
sprinkle of fresh or dried basil
Step 1: Get your rice going. Drain and rinse the soaked rice. Add fresh water to just level with the rice. Stir in salt, basil, and garlic, and get it on the heat till it hits a bubbling simmer. Reduce the heat, cover, and cook for 30 minutes. Turn the heat off, but leave the lid on to let the residual steam do its work.
Step 2: Preheat oven to broil or highest baking temperature.
Step 3: While the rice is cooking… In a large cast iron or heavy broil-safe sauté pan, melt the butter over medium heat. Add the cabbage and salt and sauté until just tender, about 5 minutes. Push the cabbage over to one side of the pan, add a little more butter, then throw in your trois ménage (celery, carrot, & onion). Sprinkle it with salt, and sauté until fragrant, just 3-4 minutes. Turn off the heat. Both the cabbage and ménage will finish cooking in the oven.
Step 4: Now for the fish… Make a nice flat bed of the ménage and lay the fish right on top. Drizzle it with a little oil, sprinkle it with salt and basil, and throw the whole pan (cabbage and all!) into the oven. Broil on high for 6-8 minutes, until the flesh has just begun to golden, sizzle, and flake open.
Step 5: Serve up and tuck in! Pile it all on your plate as it looks good to you, with a spoonful of the warm, fragrant rice on the side. Thank God for this beautiful food and eat hearty!
Note – If you’re making this for two, you can make room in your cast iron for two filets by removing the cabbage from the pan to another dish to keep warm on the bottom rack of the oven while the fish is busy broiling. If you’re making this for a houseful, pour your sautéed trois ménage onto a buttered baking sheet or jelly roll pan, lay out your filets on top of it all, and throw the pan into the oven. Sauté your cabbage in its own pan on the stove, timing it so it’s ready to serve up when the fishies are done.