INGREDIENTS
1 (3 1/2 oz) bag boil-in-bag brown rice
2 TBSP. hoisin sauce
1 TBSP. water
2 tsp. low sodium soy sauce
1 1/2 tsp. minced fresh ginger
1 1/2 tsp. dark sesame oil
1/2 tsp. black pepper
3 TBSP. canola oil, divided
4 flounder fillets
1/2 tsp. salt
1 cup diagonally sliced snow peas
2 green onions, thinly sliced
1 cup shiitake mushrooms, sliced
DIRECTIONS
Prepare rice according to directions.
Combine hoisin and next 5 ingredients in a bowl.
Reserve 4 tsps.
Heat a nonstick skillet over medium-high heat.
Add 1 TBSP. canola oil.
Sprinkle fish with salt. Place 2 fillets in pan; cook 4 minutes.
Turn; brush each with hoisin mixture; cook 2 minutes.
Remove fish from pan.
Repeat with 1 TBSP. canola oil, 2 fillets and 2 tsp. hoisin mixture.
Heat another skillet over high heat.
Add 1 TBSP. oil.
Add peas and onions; saute 1 minute.
Add mushrooms; saute 2 minutes.
Place rice on each plate, top with 1 fillet and ½ cup vegetables; drizzle with hoisin sauce.
Serves 4.
