INGREDIENTS
Filling:
1 cup cooked brown rice
2 whole large portobello mushroom caps
1 Tb. olive oil
1 medium onion, chopped
1 tsp. fresh red chili pepper, minced
2 cloves garlic, minced
1 Tb. fresh ginger, grated
2 Tb. water chestnuts, chopped
1 Tb. low-sodium soy sauce
1 Tb. sweet chili sauce
1 Tb. rice vinegar
1 tsp. sesame oil
Dash kosher salt
Dash freshly ground black pepper
Juice of ½ fresh lime
Topping (optional):
1/8-1/4 cup plain bread crumbs
1-2 Tb. olive oil (just enough to allow the bread crumbs to stick together but still be crumbly)
Basil-Lemon Compound Butter:
2 Tb. unsalted butter, softened
1 Tb. fresh basil, torn into small pieces
1 tsp. lemon zest
Dash kosher salt
Dash freshly ground black pepper
Fish:
2 large wahoo fillets
1 Tb. olive oil
Dash kosher salt
Dash freshly ground black pepper
DIRECTIONS
Cook brown rice according to package directions. When cooked, set aside.
Lightly brush/clean mushrooms and remove and chop stems; set aside.
In a medium skillet, add oil, chopped mushroom stems, onion and red chili over medium heat. Once they start to sweat, add garlic, ginger and water chestnuts and cook another minute or so to combine flavors.
Add soy, chili sauce, rice vinegar and cook about 1 minute.
Remove from heat then add rice, sesame oil, lime juice, salt & pepper; stir to combine.
Heat oven to 375°F.
Brush mushroom caps with a little olive oil and place on a baking sheet (gill side up). Place in oven for about 8-10 minutes. Remove and allow to cool for a few minutes. Dab off excess water then top each mushroom cap with a large handful of the rice mixture.
In a small bowl, combine bread crumbs & olive oil. Sprinkle over tops of each rice mound.
In another bowl, make the compound butter by simply combining all ingredients and mixing together. Set aside until ready to use.
Heat a grill to high then sprinkle fish on both sides with olive oil, salt and pepper.
Place fish on grill and allow the first side to sear/cook about 3-4 minutes on each side (depending on how thick the fillets are); remove and allow fish to rest on a cutting board or dish. Top each fillet with some compound butter so it melts in nicely.
While the fish rests, pop the mushroom caps in the 375 degree oven for a few minutes until the bread crumbs brown/crisp (you could also broil them for a couple of minutes for faster results). Remove from oven, top with the fish and serve with some lime wedges.