Buttered rice with Fish

Parleyed Rice Pilaf + Marinated Cod

Made: February 23, 2013

Ingredients
- 2 cups water
- 1/3 cup dried minced onion
- 4 teaspoons butter
- 2 teaspoons chicken bouillon granules
- 2 cups instant rice
- 1/4 cup minced fresh parsley

Directions
- In a small saucepan, bring the water, onion, butter and bouillon to a boil
- Stir in rice and parsley
- Remove from heat
- Cover and let stand for 5 minutes
- Fluff with fork

I only had bullion cubes; so I used two for this recipe. I paired this with marinated Cod filets (the marinate was a ginger soy sauce) instead of the pairing recipe from our book. Since they were pre-marinated, I wanted to find a suitable side to match.

If interested in the fish recipe: read on below! (I cooked the fish as directed for time estimation, but I did not make the sauce)

Asian Snapper with Capers
Ingredients
- 4 red snapper fillets (6 oz each)
- 4 1/2 teaspoons Mongolian Fire oil or Sesame oil
- 1/4 cup apple jelly
- 3 tablespoons ketchup
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated fresh ginger-root

Directions
- In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork
- Remove from pan and keep warm
- Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet
- Cook and stir for 2-3 minutes or until slightly thickened
- Serve with red snapper

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)