INGREDIENTS
1 cup basmati rice, rinsed
Salt
1/2 cup frozen peas
3/4 cup plain yogurt, divided
1 small clove garlic, chopped
1-inch piece ginger, peeled and chopped
1 TBSP. fresh lime juice, plus lime wedges for serving
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
4 flounder fillets
2 TBSP. butter, melted
1 TBSP. fresh cilantro or mint, chopped
DIRECTIONS
Bring the rice, 1 1/3 cups water and 1/4 tsp. salt to a simmer in a saucepan over medium-high heat.
Reduce heat to low, cover and cook 15 minutes.
Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, garlic, ginger, lime juice, cumin, cayenne and 3/4 tsp. salt in a food processor.
Transfer all but 3 TBSP. of the mixture to a large bowl.
Pierce the fish a few times with a fork and season with salt; add to the bowl and toss.
Marinate for 15 minutes.
Preheat the broiler.
Place the fish on a broiler pan; top with the marinade and butter.
Broil until opaque, 6 to 8 minutes.
Mix the remaining 1/4 cup yogurt, the cilantro and salt to taste with the yogurt mixture.
Serve the fish and rice with the yogurt sauce and lime wedges.
Serves 4.
