Spiced-rubbed Cod over Lemon Rice and Zucchini

This fish meal was delicious with barely any fat--the only cooking oil you use is a little bit of butter at the very beginning to soften the onions. The spice mix was so aromatic I think I will make it a day ahead next time just to let it smell up the kitchen with spicy goodness. Try slicing thing lemon pieces and putting them on top of the fish toward the end to give the fish a lemony essence and provide a pretty serving presentation.

Spice Mix:
1/4 cup ground coriander (Using a soup can I banged coriander seeds up in a double-bagged plastic baggie. lol)
1 tbsp. ground ginger
1 tbsp. paprika (use cayenne pepper if you want something really spicy)
1 tbsp. course salt
1/4 teaspoon ground pepper

Main dish:
1 tbsp. butter
1 small yellow onion, chopped small
2 garlic cloves, roughly chopped
1 cup white rice
1 tbsp finely grated lemon zest, plus 1 tbsp lemon juice
2 cups low-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into one inch pieces, lightly seasoned with salt and pepper
salt and pepper
enough cod for 4 fillets
spice mix (recipe above)

In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, about 4 minutes. Stir in rice and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper.Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover and cook until rice is tender and fish is opaque throughout. The original recipe told me this takes about 5 to 7 minutes, but it actually took mine about 12 minutes for the fish to fully cook--just watch the rice on the bottom of the pan to avoid burning it. Using spatula, scoop fish fillet and rice from pan to plate, and serve.