YOUR SOLIN GENERATED RECIPE
Tender Pan-Seared Seafood with Saffron Rice and Fresh Vegetables
Savor a vibrant plate featuring succulent pan-seared shrimp and cod fillets paired with aromatic saffron-infused rice and a colorful medley of fresh vegetables. Each bite delivers a balanced burst of flavors, from the delicate seafood to the subtle spice of saffron, all enriched with a drizzle of quality olive oil.
INGREDIENTS
4 ounces Shrimp
3 ounces Cod Fillet
1/2 cup Saffron Rice (cooked)
1 cup Mixed Fresh Vegetables
1 teaspoon Olive Oil
PREPARATION
Prepare the saffron rice by infusing a pinch of saffron in a small amount of hot water and then stirring it into freshly cooked long-grain white rice.
Pat dry the shrimp and cod fillet, and season both lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the teaspoon of olive oil.
Sear the shrimp for about 2-3 minutes per side until they turn pink and opaque; remove and set aside.
In the same pan, cook the cod fillet for 2-3 minutes per side until just opaque and flaky.
Quickly sauté the mixed vegetables in the pan for 2-3 minutes until they are crisp-tender and vibrant.
Plate the saffron rice as the base, then layer on the fresh sautéed vegetables.
Top with the seared shrimp and cod fillet, and serve immediately, enjoying the harmonious blend of flavors.