A modern, Mediterranean-inspired dish with red rice, fresh zander fillet, and delicate shrimp. Perfect for a light dinner with friends or as a stylish weekend meal. The combination of delicate fish, lime, and the slight heat of the peperoncini gives this recipe a very special touch.

Ingredients (for 2-3 people)

• 250 g red rice

• 20 g olive oil

• 2 spring onions (white part for steaming, green part optional for garnishing)

• 100 ml white wine (dry)

• 250 ml water

• 1 bouillon cube (vegetable or fish)

• 50g butter

• 280 g pike-perch fillet, ready to cook

• 200 g prawns (peeled, deveined)

• 1/4 chili pepper, finely chopped (depending on desired spiciness)

• 1 garlic clove, finely chopped

• 1 lime (juice + some zest)

• Salt & pepper to taste

Preparation time

⏱️ Preparation: approx. 15 minutes

🍳 Cooking time: approx. 30 minutes

Preparation

• Wash the spring onions, finely chop the white part and set the green part aside.
• Cut the pike-perch fillet into bite-sized pieces.
• Rinse the prawns and pat dry with kitchen paper.
• Finely chop the chili pepper and garlic.
• Squeeze the lime and grate some of the peel.

preparation

1. Place the red rice in a deep pan and fry it with olive oil over medium heat.

2. Add the finely chopped white spring onions and sauté briefly until translucent.

3. Deglaze with white wine and let it reduce completely.

4. Then add water, stir in the bouillon cube and simmer covered over low heat for about 20 minutes until the rice is cooked.

5. Heat some butter in a separate pan. First, fry the prawns, then the zander fillet until golden brown. Add the chili pepper and garlic at the end and fry briefly.

6. Season with lime juice and zest and season with salt and pepper.

7. Arrange the red rice on plates, spread the fish and shrimp mixture on top, and garnish with the green part of the spring onions, if desired.

A light, aromatic dish—ideal for warm evenings. Enjoy!