April 8th, 2012
Recipes by Michele Schmidt
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
Rinse rice under cold water until water runs clear. Place in a pot and cover with cold water (about 3 cups). Bring to a boil uncovered then reduce heat and simmer covered until cooked through, about 20 minutes.
Remove from heat and leave covered until ready to eat. (Fluff with a fork just before serving.)
Preheat barbecue to medium high. In a small bowl, combine garlic, oil, soy sauce and mustard. Spread half of mixture over fish.
Gril fish, skin-side down, 5 minutes per side. Pour remaining sauce onto fish before serving.
Nutrients per serving (with 1 cup rice and 1/2 cup sugar snap peas): 689 calories, 30 g fat, 36 g protein, 65 g carbohydrates, 2 g fibre. Excellent source of vitamin C, folate and iron.