Dijon Blue Grenadier Hoki Fillets Food

DIJON BLUE GRENADIER (HOKI) FILLETS

Steps:

• Preheat oven to 220c (425f)
• Place thawed fillets in a shallow pan.
• Stir together in a small bowl the marinade ingredients.
• Brush marinade mixture on fillets and let stand for 20 minutes in the fridge.
• Bake in the oven for 12-18 minutes, until fish is browned and flakes away easily when tested with a fork.

MUSHROOM RICE

Steps:

• Rinse the rice very well and allow it to drain for 15 minutes.
• Put it in a pot with the water and a pinch of salt.
• Bring it to a boil, then immediately reduce it to minimum.
• Stir the rice gently, then cover it and do not disturb it for 15 minutes.
• You can also cook it in a rice cooker.
• Meanwhile, break the dry shiitake into pieces (discard the stems) and soak them in the boiling water.
• Clean the fresh mushrooms, trim them, and chop them finely. (Discard the shiitake stems again - they are quite woody.)
• Just before the rice is done, melt the butter in a small skillet over medium heat.
• Saute the fresh mushrooms until they are soft and producing some juice.
• Add the soaked shiitake and their soaking liquid, heat through, and immediately stir all the mushrooms, with the liquid, into the rice.

BBQ HERB & GARLIC FISH

Steps:

• Mix dressing and seasoning.
• Place Fish fillets on greased BBQ grill over medium heat (or on a rack of a broiler pan 2-4 inches from heat).
• Brush with half of the dressing.
• Grill or broil, 5-8 minutes.
• Turn; brush with remainder of the dressing.
• Continue grilling 5-8 minutes until the fish flakes easily with a fork.