This basil pepper fish plate is what I make when I want something light but still kinda special on the table.
The fish gets a simple rub of salt and black pepper, then a few minutes on a grill pan for those pretty char lines.
While thats going, I grill up zucchini, peppers, and red onion and chop them into a bright little relish with greens and lemon vinaigrette.
The rice underneath is tossed with white beans, tomatoes, garlic, and lots of fresh basil so every forkful tastes like summer.
It comes together in about half an hour and feels like the kind of dinner you’d get at a nice little cafe.
Its great for a warm weeknight, a light lunch with friends, or a little meal prep, and it fits right in with Pesto Fish with Tomato Bake, Spiced Salmon with Mango Salsa, Baked Salmon in Foil With Asparagus and Lemon Garlic, and Lemon Garlic Butter Shrimp With Zucchini Noodles.
What Goes Into The Grilled Vegetable Relish
The relish is just grilled zucchini, peppers, and red onion chopped small and tossed with fresh greens and a little lemon vinaigrette.
Grilling the veg first gives it a smoky char that makes the whole plate taste like it came off a backyard grill.
Everything In This Plate
How To Make Basil Pepper Fish With Rice And Grilled Vegetable Relish
1. Cut the vegetables
Cut the zucchini, red and yellow bell peppers, and red onion into big flat pieces.
Large pieces sit better on the grill and pick up nice char marks.
2. Grill the vegetables
Lay the vegetables on a hot grill pan.
Grill about 3 minutes per side, until they soften and pick up dark grill lines.
3. Chop the grilled vegetables
Let the grilled vegetables cool for a couple minutes.
Chop them into small pieces and add them to a bowl.
4. Toss the relish
Add the chopped greens and a handful of fresh basil to the grilled vegetables.
Pour the lemon vinaigrette over the top and toss to bring the relish together.
5. Season the fish
Spray the fish fillets with a little olive oil so the seasoning sticks.
Sprinkle both sides with kosher salt and a good amount of black pepper.
6. Grill the fish
Set the fish on the hot grill pan.
Grill 3 to 4 minutes per side, until it is opaque, flakes easily, and has clean grill marks.
7. Start the rice with garlic
Spoon the cooked rice into a large bowl.
Add the minced garlic so it folds through every grain.
8. Add the beans, tomatoes, and basil
Add the white beans and chopped tomatoes to the rice.
Scatter in plenty of chopped fresh basil for that sweet herby flavor.
9. Toss the rice
Gently fold everything together until the beans and tomatoes are spread through.
Taste and add a pinch of salt if it needs it.
10. Plate and serve
Spoon the rice onto plates and set a grilled fish fillet on top.
Pile the grilled vegetable relish over the fish and serve right away.
Tips For The Best Plate
Cut the vegetables into big flat pieces so they sit right on the grill and get good char marks.
Let the grilled veg cool a couple minutes before you chop, it keeps the relish from going mushy.
Dont move the fish too soon, give it a few minutes so it releases clean and keeps those grill lines.
Make It Your Own
Swap the white fish for salmon or shrimp if thats what you have on hand.
Toss in some crumbled feta or a handful of olives for a more Mediterranean spin.
Use corn or asparagus in place of the zucchini when they are in season.
What To Serve With It
This is a full meal on its own, but a slice of grilled bread on the side is never a bad idea.
A cold glass of lemon water or a light white wine rounds it out for company.
Questions About This Recipe
What fish should I use?
Any mild white fish like cod, haddock, or tilapia works, just pick fillets of even thickness so they grill at the same speed.
No grill pan, now what?
A regular skillet or a sheet pan under the broiler chars the vegetables and cooks the fish just fine.
Can I use a different rice?
Brown, white, or even quinoa all work, you just want it cooked and cooled a little before tossing.
What beans work here?
White beans like cannellini or great northern are creamy and mild, but chickpeas are nice too.
Is this good cold?
Yes, the rice and relish taste great at room temp or cold, so its a solid lunch the next day.
Where does the basil flavor come from?
Fresh chopped basil goes into both the rice and the relish, so you get that sweet herby note in every bite.
Storing And Reheating
Keep the fish, rice, and relish in separate containers in the fridge for up to 3 days.
The relish stays bright for a day or two, so add a little extra vinaigrette to freshen it up.
Warm the fish gently or eat it cold, it works both ways.
Basil Pepper Fish with Grilled Vegetable Relish
This basil pepper fish has grilled white fish over garlicky white bean and tomato rice, topped with a grilled zucchini and pepper relish tossed with greens and lemon vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 4 mild white fish fillets, about 1 1/2 lb total, such as cod, haddock, or tilapia
- Olive oil cooking spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium zucchini, sliced into long planks
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1/2 red onion, cut into thick slices
- 2 cups baby arugula or mixed greens, chopped
- 1/2 cup chopped fresh basil, divided
- 3 tablespoons lemon vinaigrette
- 2 cups cooked brown rice
1 teaspoon minced garlic - 1 (15 oz) can white beans, drained and rinsed
- 1 cup chopped tomatoes
Instructions
1. Spray the fish fillets with olive oil cooking spray and season both sides with kosher salt and black pepper.
2. Heat a grill pan over medium high heat and grill the fish 3 to 4 minutes per side, until opaque and marked, then set aside.
3. Grill the zucchini, red and yellow bell peppers, and red onion until charred and tender, about 3 minutes per side.
4. Chop the grilled vegetables and place them in a bowl.
5. Add the chopped greens and basil and toss with the lemon vinaigrette to make the relish.
6. In a large bowl, combine the cooked rice, minced garlic, white beans, chopped tomatoes, and remaining chopped basil, tossing to mix.
7. Divide the rice among plates.
8. Top each plate with a grilled fish fillet.
9. Spoon the grilled vegetable relish over the fish.
10. Serve right away.
Notes
Use any mild white fish such as cod, haddock, or tilapia.
Let the grilled vegetables cool slightly before chopping the relish.
The rice and relish are great cold, so leftovers make an easy lunch.