Ingredients

• 1 cup basmati rice, rinsed
• Kosher salt
• 1/2 cup frozen peas
• 3/4 cup plain yogurt
• 1 small clove garlic, chopped
• 1 1-inch piece ginger, peeled and chopped
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 4 6-ounce tilapia fillets
• 2 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh cilantro or mint

Instructions

1. Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
2. Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
3. Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.