Jean-georges spiced mahi-mahi with masala hari matar pulau (savory rice & green pea pilaf)

Ingredients

For the spice rub (this made a little too much for us but we only made 3 fillets):

• 1 1/2 teaspoon coriander seeds
• 1 1/2 teaspoon cumin seeds
• 2 whole star anise
• 1 whole nutmeg, broken into big pieces
• 1 teaspoon crushed red chile pepper flakes, or to tolerance
• 6 whole cloves

For the fish:

• 4 6-ounces mahi mahi fillets, or comparably thick white-fleshed fish fillets
• salt
• the spice rub, see above
• 3 teaspoons vegetable oil

Masala Hari Matar Pulau (Savory Rice & Green Pea Pilaf):

• 1 cup basmati rice, rinsed thoroughly and soaked for 30 minutes, then thoroughly drained
• 3 teaspoons ghee
• 1/3 cup raw cashew halves
• 1 teaspoon cumin seeds
• 1-2 teaspoon minced hot chile peppers, optional
• 1 teaspoon minced ginger
• 1 2/3 cup water
• 1-2 cups peas (to preference, frozen is fine)
• 1 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 cup raisins or currants
• salt to taste
• 3 teaspoons mixed fresh herbs or 3 t dried herbs

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Preparation

• Grind the spice rub ingredients in a coffee grinder until ground to medium-coarse. Find a large, oven-proof saute pan. Preheat the oven to 450 F.
• Season the fish with salt and then generously sprinkle a lot of the spice rub onto one side of each fillet. Press it gently to help it adhere.
• Heat the oil in your saute pan. When it is shimmering, place the fish, spiced side down, into the pan. Let it sear for 5 minutes, then transfer it to the oven and let it cook for another 5 minutes. Do not disturb the fillets.
• Remove the pan from the oven and remove the fillets from the pan--flip them over and serve seared, spiced side up.
  
• Masala Hari Matar Pulau (Savory Rice & Green Pea Pilaf):
  Preheat the oven to 300 F. Heat the ghee in a heavy, lidded, oven-proof casserole (without the lid on at this point, obviously). Add the cashews and fry, stirring constantly, until the nuts are golden brown. Remove the nuts with a slotted spoon and add the cumin seeds. let fry for 10-30 seconds, until darkening and fragrant, then add the ginger and chile pepper (if using). Fry, stirring, for one more minute. Add the rice and stir fry for 2 minutes. Add the water, fresh peas (if using--will add frozen later), turmeric, garam masala, raisins, salt and herbs. Stir and bring to a boil. Immediately cover and place in the oven. If you used fresh peas, remove in 30 minutes; if you are using frozen peas, set the timer for 20 minutes, sprinkle the peas on top of the rice, and replace in the oven for another 10 minutes. Fluff, mixing the cashews back in, taste for salt, and serve.

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