Spice-Rubbed Fish with Lemony Rice

4 teaspoons unsalted butter
1 small yellow onion, diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1 tablespoon finely grated lemon zest (about half a lemon)
1 tablespoon lemon juice (about half a lemon)
2 cups vegetable broth (one can plus enough water to bring it to two cups)
1 medium zucchini, halved lengthwise and cut into one inch pieces
coarse salt and ground pepper
1 pound cod or other firm whitefish
2 teaspoons coriander spice mix

1.  In a medium sauce pan, heat butter over medium.  Add onion and garlic and cook, stirring occasionally, until onion is soft, about 4 minutes.
2.  Stir in rice and cook 1 minute.
3.  Stir in lemon zest, lemon juice and broth.  Bring to a boil over medium high heat.  Reduce to simmer and cover, simmering for ten minutes.
4.  Stir in zucchini and simmer for ten minutes.
5.  Sprinkle spice mix over fish.  Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, about ten minutes.

January/February 2011 Everyday Food