1. Place rice in a saucepan with plenty of water and 1 tsp salt. Bring to the boil and simmer for 20 minutes, or until cooked to your liking. Drain and rinse in cold water.

2. Grate zest from lime and mix to combine with lime juice, 3 tbsp olive oil, salt and pepper.

3. Thinly slice celery, spring onions, radishes and avocado. Finely chop coriander (leaves + stems). 
* Slice and place radishes in a bowl of water in the fridge for 10 minutes to soften the sharp flavour (optional)

4. Heat a large frypan over medium heat. Brush fish with 1 tbsp oil then cook fish for 2-3 minutes on each side. Lower heat, add 40g butter and crushed garlic. Cook for 1 minute over low heat, or until garlic is soft and fish is cooked through. Season with salt and pepper.

5. Gently toss cooked rice with prepared salad ingredients, cranberries and dressing. Adjust seasoning if needed and serve with garlic butter fish.

Notes:
Keep coriander separate if you have family members who don’t appreciate the flavour!

Wrap fish in a parcel of baking paper with butter, garlic, salt and pepper. Bake in the oven or cook on the barbecue (use aluminium foil in that case).

No Fish option - replacement is chicken schnitzels. 
Increase cooking time to 4-5 minutes on each side, or until cooked through.

mixed rice 250g

lime 1

celery 2 sticks
spring onions 1/4 bunch
radishes 1/3 bunch
avocado 1
coriander 1/2 packet

white fish fillets 2 packets
garlic 1 clove

cranberries 50g

From your pantry:
oil + butter (for cooking), olive oil, salt, pepper