One Pan Kosher Fish And Rice Skillet (Shrimp Alternative)

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I’ll be honest, when I first moved away from home and started keeping kosher, I missed those quick shrimp and rice dishes from my college days. The convenience of throwing everything into one pan and having dinner ready in twenty minutes was hard to give up. But then I discovered how perfectly firm white fish like halibut or cod works in these one-pan meals, and I haven’t looked back since.

Why White Fish Works Better Than You'd Think

The key to making this dish work is using fish that won’t fall apart during cooking. I’ve tried this with different varieties over the years, and chunky pieces of halibut or cod give you that satisfying bite you’re looking for. The fish gets seasoned and seared first, then removed while the rice cooks in all those flavorful drippings. It’s not fancy, but it works.

What makes this version particularly good is the order of operations. You can’t just throw everything together at once like some recipes suggest. The fish needs its moment to develop a golden crust, and the rice needs time to properly absorb the liquid without turning mushy. I learned this the hard way after a few disappointing dinners where everything ended up as one big, soggy mess.

The Secret to Perfect One-Pan Rice

This skillet works perfectly for weeknight dinners when you want something filling but don’t want to deal with multiple pots and pans. I serve it alongside a simple salad or some roasted vegetables. The whole thing comes together in about thirty minutes, and cleanup is minimal since everything happens in one pan.

One Pan Kosher Fish And Rice Skillet (Shrimp Alternative) - American recipe
I'll be honest, when I first moved away from home and started keeping kosher, I missed those quick shrimp and rice dishes from my college days. The convenience of throwing everything into one pan and having dinner ready in twenty minutes was hard to give up. But then I discovered how perfectly firm white fish like halibut or cod works in these one-pan meals, and I haven't looked back since. The key to making this dish work is using fish that won't fall apart during cooking. I've tried this with different varieties over the years, and chunky pieces of halibut or cod give you that satisfying bite you're looking for. The fish gets seasoned and seared first, then removed while the rice cooks in all those flavorful drippings. It's not fancy, but it works. What makes this version particularly good is the order of operations. You can't just throw everything together at once like some recipes suggest. The fish needs its moment to develop a golden crust, and the rice needs time to properly absorb the liquid without turning mushy. I learned this the hard way after a few disappointing dinners where everything ended up as one big, soggy mess. This skillet works perfectly for weeknight dinners when you want something filling but don't want to deal with multiple pots and pans. I serve it alongside a simple salad or some roasted vegetables. The whole thing comes together in about thirty minutes, and cleanup is minimal since everything happens in one pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs halibut or cod fillets cut into 2-inch chunks
  • 1.5 cups long-grain white rice
  • 3 cups fish or vegetable stock
  • 1 large onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, drained
  • 1 cup frozen peas
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice

Method
 

  1. Pat fish chunks dry and season with half the salt, pepper, and 1 teaspoon paprika. Set aside.
  2. Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  3. Add fish chunks and sear for 2-3 minutes per side until golden. Transfer to a plate and set aside.
  4. Add remaining tablespoon of oil to the same pan. Add onion and bell pepper, cook for 4-5 minutes until softened.
  5. Add garlic, remaining paprika, and turmeric. Cook for 30 seconds until fragrant.
  6. Add rice and stir for 1-2 minutes to toast lightly and coat with the aromatics.
  7. Pour in stock and add drained tomatoes. Bring to a boil, then reduce heat to low and cover.
  8. Simmer for 15 minutes without lifting the lid.
  9. After 15 minutes, quickly nestle the seared fish back into the rice and scatter frozen peas on top. Cover immediately.
  10. Cook for 5 more minutes, then remove from heat and let stand covered for 5 minutes.
  11. Remove lid, drizzle with lemon juice, and sprinkle with fresh parsley before serving.

Notes

Fish can be substituted with other firm white fish like mahi-mahi or sea bass. If rice seems dry during cooking, add an extra 1/4 cup stock. Leftovers keep in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 520mg 23%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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