To add some color to this white-on-white dish, use multicolored radishes and add a sprig of thyme to each plate.

* 1 cup long-grain rice, such as basmati
* — Salt to taste
* 2 bunches small red or French breakfast radishes, or about 8 black Spanish radishes
* 2 tablespoons butter
* 1/2 teaspoon chopped fresh thyme
* — Chicken broth or water, as needed
* — Freshly ground pepper to taste
* 1 1/2 pounds mahi mahi or other firm white fish fillets, 3/4- to 1-inch-thick, skin on
* 1 tablespoon olive oil

Instructions: Prepare the rice according to package directions, with a pinch of salt.

Remove any leaves and stringy tips from the radishes and wash well; they can be gritty. Halve the black radishes, if using, then thinly slice.

In a large saute pan, melt the butter over medium heat. Stir in the radishes and thyme, cover and cook until the radishes are translucent, 5-8 minutes for smaller French breakfast or Easter Egg radishes, 10-12 minutes for black radishes, stirring occasionally. If they start to get dry, add a splash of chicken broth or water. Season well with salt and pepper to taste.

When the radishes have started cooking, season the fish with salt and pepper to taste. Heat the olive oil in a large nonstick saute pan over medium heat. When the oil is very hot, but not smoking, add the fish, flesh-side down. Sear until browned, without disturbing, about 4 minutes, then flip over and cook until opaque all the way through, an additional 3-5 minutes, depending on thickness.

Place the rice in shallow bowls, top with a serving of the fish and place the radishes to the side.