Spiced Rice and Fish With Minty Peas Recipe - Los Angeles Times

Ingredients

• Kosher salt
• 1 bag (10 ounces) frozen peas
• 1/2 cup lightly packed mint leaves
• 3 tablespoons everyday olive oil, divided
• 3 scallions, trimmed and thinly sliced
• 1 large lemon
• Freshly ground black pepper
• 1 medium shallot (or 1/4 large red or yellow onion), finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red chile flakes
• 1 cup jasmine or long-grain white rice
• 2 cups water
• 1 1/4 pounds skinless cooked fish (see Sunday Prep)