Ingredients

1 1/4 cups water

1/2 cup long-grain rice

1 small onion, chopped

2 garlic cloves, minced

1 bay leaf

3/4 teaspoon salt

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh flat-leaf pasley

For fish:

• 2 (1-inch-thick) skinned Chilean sea bass, monkfish, or halibut fillets (18 oz total)
• 1 teaspoon ground cumin
• 1/4 teaspoon olive oil

For sauce:

• 1/2 cup fat-free chicken broth
• 1/4 cup fresh lime juice
• 2 tablespoons molasses
• 1 teaspoon cornstarch

Description

The Two-step Method Of Searing And Then Roasting This Thick Fillet Is What Keeps The Fish Succulent.

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