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Orange Chili Fish Fillet w/Brown Rice Pilaf & Swiss Chard
INGREDIENTS:
Orange Chili Fish Fillet
6½ T Orange Marmalade
1¼ T Siracha Chili Sauce
1¾ tsp Sesame Oil
½ tsp Garlic,Chopped
¼ tsp Chili Powder
¼ tsp Fresh Ginger,Pureed
10 T Water
5 ea Pangasius Swai Fillet,Skls
Swiss Chard
1½ tsp Olive Oil
1 T Garlic,Chopped
2 lbs Red Swiss Chard
Brown Rice Pilaf
1¼ tsp Olive Oil
¼ c Yellow Onion,Diced
¼ c Carrot,Diced
3 T Brown Rice Whole Grain
¾ c Vegetable Broth
3 T Fresh Parsley,Chopped
¼ tsp Kosher Salt
¼ tsp Black Pepper
DIRECTIONS:
ORANGE CHILI FISH FILLET
1. Preheat oven to 320 degrees in a bowl, mix together all of the ingredients. Reserve ¼ of the glaze for plating.
BROWN RICE PILAF
2. Dredge thawed fish in the glaze and grill to mark 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.
3. Drizzle 1 oz of orange chili glaze on fish per serving.
PLATE ASSEMBLY
4. Heat oil in a pan, over medium heat, add onions; saute until caramelized.
5. Stir in rice and cook, stirring often until toasted. SWISS CHARD
6. Add broth; bring to a boil. Reduce heat to medium-low; cover and simmer until rice is tender and liquid is absorbed, about 40 minutes.
7. Fluff rice, add parsley and season with salt and pepper.
8. Wash leaves in a sink of water until free of grit, fold each leaf in half lengthwise; cut out hard vein, chop.
9. In a saute pan, heat oil; add garlic, saute until translucent. Add the chopped chard: saute until par-cooked.
10. For each serving place a ½ cup of chard off center of the plate, place ½ cup brown rice on top of the chard, then place 1 fish fillet on top of the rice. Drizzle with 1 oz of the orange chili galze over the fish.
