Caribbean Rice Salad With Fish

• 1/2 pound wild rice long grain and, about 1 1/4 cups
• 3 tablespoons all-purpose flour
• 1 teaspoon ground paprika
• 1 1/2 tablespoons butter
• 7 tablespoons olive oil
• 4 white fish fillets chunky, such as cod or halibut, skinned, each about 1/3 lb
• 15 ounces red kidney beans drained
• 2/3 pound celery sliced
• 2 limes zested and juiced
• 2 tablespoons light brown sugar
• 1 red chili deseeded and finely chopped
• 4 romaine lettuce leaves
• lime wedges to serve

1. Put the rice in a saucepan with 2 1/4 cups boiling water. Add a little salt and cook gently for 15-20 mins until the rice is tender and the water has evaporated.
2. Meanwhile, season the flour with paprika and salt then use to coat the pieces of fish. Melt the butter with the 1 tbsp canola oil in a saute pan and cook the fish for 2-3 mins on each side until cooked through.
3. Drain off any excess liquid from the rice, if necessary, and mix with the beans and celery. Add the lime zest, lime juice, sugar, chili, 6 tablespoons of the oil and salt to taste. Pile onto the lettuce leaves on serving plates and top with the fish. Serve with lime wedges.

wild rice, allpurpose, ground paprika, butter, olive oil, white fish, red kidney, celery, light brown sugar, red chili, lime wedges

Taken from www.yummly.com/recipe/Caribbean-Rice-Salad-with-Fish-1412727 (may not work)