The rice recipe is “ruz hoot bil kusbur.” It is served with any white fish that has been grilled, baked, or fried. This delicious spicy dish is very popular in Libya, and is well worth the time it takes to cook.
OVEN FRIED COD:
–cod fillets (enough fish to be a size of 4 decks of cards, 1 pound)
–garlic powder, cumin (1 teaspoon each)
–cayenne pepper (one-quarter teaspoon)
–lemon juice (3 squirts)
–breadcrumbs (I used Panko)
–salt and pepper to taste
–extra virgin olive oil
Marinate in a plastic bag in garlic, cumin, cayenne, lemon juice, salt, pepper, and extra virgin olive oil in the refrigerator at least 2 hours. When ready to microwave, pour in one-quarter cup of breadcrumbs. Shake well. Set aside.
–jasmine rice (1 cup)
–fish broth (I used clam juice, 1 small bottle; add water to reach 1 and one-half cup measure)
–coriander, celery salt, parsley (dried), ginger, cumin, paprika, black pepper (one-half teaspoon each)
–chopped onion (one-half cup)
–diced tomatoes (1 can; do not drain)
–minced garlic (1 tablespoon)
–extra virgin olive oil to taste
Place the fish broth, onion, tomatoes, garlic, and all the seasonings, including extra virgin olive oil, in a deep-dish, covered baking dish. Microwave on high for 6 minutes. Add the rice. Microwave on high for 5 minutes; then microwave for 10 minutes on 50 percent power. If you have a high-wattage oven (more than 1000 watts), then please check to be sure that the dish does not overflow.
Microwave the fish, without any liquid, on high for 6 minutes.
Serve fish and rice hot.
–information from <tasteatlas.com>.