INGREDIENTS
1 (3.5 oz.) bag boil-in-bag brown rice
2 TBSP hoisin sauce
1 TBSP water
2 tsp. lower-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
1/4 tsp. kosher salt
1 cup snow peas, diagonally sliced
2 green onions, thinly sliced
1 cup sliced shiitake mushroom caps
DIRECTIONS
Prepare rice according to package.
Combine hoisin and next 5 ingredients in a bowl. Reserve 4 tsp.
Heat a nonstick skillet over medium-high heat.
Add 1 TBSP canola oil.
Sprinkle fillets with salt.
Add two fillets to the pan and cook for 4 minutes.
Turn and brush each with 1 tsp. hoisin mixture.
Cook for 2 minutes.
Remove fish from pan.
Repeat with 1 TBSP canola oil, 2 fillets and 2 tsp. hoisin mixture.
Heat a skillet over high heat.
Add 1 TBSP canola oil.
Add peas and onions. Sauté 1 minute.
Add mushrooms and sauté for 2 minutes.
Place 1/2 cup of rice onto each of 4 plates.
Top each with 1 fillet and 1/2 cup vegetables.
Drizzle with 1 tsp. hoisin mixture and serve.
Serves 4.
