1 pound asparagus, trimmed and cut in half crosswise
4 ounces small shiitake mushrooms, stems removed
2 tablespoons olive oil
Kosher salt and pepper
How to Make It
Cook the rice according to the package directions.
Adjust an oven rack to the middle position and heat broiler.
Mix the hoisin sauce and 1 tablespoon water in a small bowl. Place the fish, skin-side down, on a foil-lined baking pan and spread the sauce over the top.
Toss the asparagus, mushrooms, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Scatter the vegetables evenly around the fish. Broil, stirring the vegetables once, until they are tender and the fish is cooked through and opaque, 6 to 8 minutes, depending on thickness.
Slide a spatula between the skin and the fish.
Divide the fish among individual plates, discarding the skin. Serve with the vegetables and rice.
I thought this recipe was really good. The taste and presentation seems like you slaved over the stove, but preparation and cooking time is really quick. I used orange roughy, because my super market didn't have much choice, but it turned out great. The only thing I would change is to either add more sauce when cooking or heat up a side of hoisin sauce to poor on top.
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