My entire family really enjoyed this dish. And I did use flounder. I especially thought that the flavor of the sauce was excellent. I served this with green beans and I will be making this again maybe next time with tilapia. Yummy.
Photo: Brian Woodcock; Styling: Cindy Barr
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Amount per serving
- Calories: 360
- Fat: 17.9g
- Saturated fat: 2g
- Monounsaturated fat: 8.3g
- Polyunsaturated fat: 4.4g
- Protein: 24.7g
- Carbohydrate: 25g
- Fiber: 2g
- Cholesterol: 77mg
- Iron: 1.2mg
- Sodium: 462mg
- Calcium: 52mg
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 2 tablespoons hoisin sauce
- 1 tablespoon water
- 2 teaspoons lower-sodium soy sauce
- 1 1/2 teaspoons minced fresh ginger
- 1 1/2 teaspoons dark sesame oil
- 1/2 teaspoon black pepper
- 3 tablespoons canola oil, divided
- 4 (6-ounce) flounder fillets
- 1/4 teaspoon kosher salt
- 1 cup diagonally sliced snow peas
- 2 green onions, thinly sliced
- 1 cup sliced shiitake mushroom caps
- 1. Prepare rice according to package.
- 2. Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.
- 3. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon canola oil. Sprinkle fillets with salt. Add two fillets to pan; cook 4 minutes. Turn; brush each with 1 teaspoon hoisin mixture. Cook 2 minutes. Remove fish from pan. Repeat with 1 tablespoon canola oil, 2 fillets, and 2 teaspoons hoisin mixture.
- 4. Heat a skillet over high heat. Add 1 tablespoon canola oil. Add peas and onions; sauté 1 minute. Add mushrooms; sauté 2 minutes. Place 1/2 cup rice onto each of 4 plates. Top each with 1 fillet and 1/2 cup vegetables; drizzle with 1 teaspoon hoisin mixture.
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