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Orange Chili Fish Fillet w/ Brown Rice Pilaf & Swiss Chard
Yield: 5 Servings
Gluten & Dairy Free
Orange Chili Fish Fillet
Ingredients: 6½ tbsp. Orange Marmalade
1¼ tbsp. Hot Siracha Sauce
2 tsp. Sesame Oil
½ tsp. Fresh Garlic, Chopped
½ tsp. Chili Powder
½ tsp. Ginger Puree
½ cup Water
5 each Swai Fish Fillet,Thawed
5 tsp. Green Onion,Diced
Brown Rice Pilaf
Ingredients: 1 tsp. Olive Oil
6 tbsp. Yellow Onion,Diced
6 tbsp. Fresh Carrot,Diced
12 tbsp. Brown Rice
¾ cup Vegetable Broth
3 tbsp. Fresh Parsley,Chopped
¼ tsp. Kosher Salt
¼ tsp. Ground Black Pepper
Swiss Chard
Ingredients: 1½ tsp. Olive Oil
1 tbsp. Garlic,Chopped
2½ bunches Red Swiss
Chard,Washed,Chopped
Preparations:
Orange Chili Fish Fillet
1. Preheat oven to 320F.
2. In a pan, mix together the marmalade, Siracha, oil, garlic, ginger and water. Reserve ¼ of the glaze for plating.
3. Dredge fish in the glaze and grill on one side. Lay fish flat on a sheet pan, sprayed with non-stick pan coating; bake for 10-12 minutes or until an internal temperature of 145F is reached.
Brown Rice Pilaf
4. Heat oil in a large sauté pan, over medium-high heat; add onions and cook, stirring occasionally until softened.
5. Stir in rice and cook, stirring often until toasted.
6. Add broth; bring to a boil. Reduce heat to medium-low, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
7. Fluff rice, add parsley and season with salt and pepper.
Swiss Chard
8. In a sauté pan, heat oil, add garlic; sauté until translucent.
9. Add the chopped chard; sauté until tender.
Plate Assembly
Per each serving, place a ½ cup of Swiss chard off the center of the plate, place ½ cup of brown rice pilaf on top of the chard, then place 1 fish fillet on top of the rice. Drizzle 1 oz. of the orange sauce over the fish. Garnish each plate with 1 tsp. green onion.
460 Calories/ 650 mg Sodium/ 30% Cal/Fat
