1 3/4 c. light chicken broth or spring water

Kosher salt

1 c. basmati rice

2 tbsp. butter or extra-virgin olive oil

1 shallot, finely minced

4 spring onions, halved or quartered (or 2 leeks), glazed

1/2 heaping cup sweet peas, rinsed under hot water if frozen or blanced & shocked if fresh

1/2 c. peeled fava beans, blanched for 1 min. & shocked

4 (6-8 oz.) red snapper fillets, skin on & scaled

Freshly ground pepper

Sm. bunch mixed fresh herbs, such as mint & parsley, coarsely chopped

Zest of 1 lemon

Place broth in med. saucepan.  Season w/ salt to taste & bring to boil.  Add rice, stir, & reduce heat to lowest setting.  Cover & simmer rice for about 16 min.  Test for doneness & place in warm serving bowl.

While rice cooking, heat 1 tbsp. of butter over med.-low heat.  Add shallot & cook til softened, 2-3 min.  Add glazed onions, peas, favas & 2  tbsp. water to pan.  Cook til heat thru.

Heat saute pan just lg. enough to hold snapper over med.-heat & add remaining tbsp. butter.  Season fish w/ salt & pepper, place fish in pan skin-side up, & cook til edges begin to turn opaque about 4 min.  Turn & continue cooking til just done when knife inserted into thickest part of fish reveals a pearly  opaqueness, about 4 min. more.

To serve, season vegetables w/ salt, pepper & chopped herbs.  Toss rice w/ peas, favas & 1/2 the lemon zest, then spoon onto warm plates.  Top w/ snapper fillets & garnish w/ remaining lemon zest.

Makes 4 servings.

Note:  To glaze onions or leeks, place in pan just lg. enough to hold them in single layer & add just enough water to cover them halfway.  Add 1 tbsp. unsalted butter, pinch of sugar & salt & pepper to taste.  Bring to boil over high heat; reduce heat to med.-high & cook til onions are glazed & tender.