Fish With Raisin And Almond Rice

• 3 tbsp butter
• 1 medium onion, finely chopped
• 1 small Granny Smith apple, peeled and finely chopped
• 1 cup long-grain and wild rice blend
• 1 1/2 cups chicken stock
• 2 tbsp raisins
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup slivered almonds, toasted
• 4 None white fish steaks (7 oz each)
• None None Lemon wedges, to serve

1. Melt half the butter in medium saucepan on medium heat. Cook onion and apple, stirring, without browning, until softened. Add rice and stir to coat in butter mixture.
2. Stir in stock; bring to a boil. Reduce heat to low; simmer, covered, for 12 mins, until stock is absorbed. Remove from heat. Let stand, covered, for 5 mins. Stir in raisins, parsley and almonds.
3. Meanwhile, melt remaining butter in large skillet on medium heat. Cook fish for 2 mins each side, or until browned and just cooked through. Serve with rice and lemon wedges.

butter, onion, apple, longgrain, chicken stock, raisins, parsley, slivered almonds, white fish, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/33878 (may not work)