Yield
Makes 4 servings

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.

Ratings & Reviews

Good week night meal

steponme
August 27, 2015
Quick and easy prep. Taste was not exceptional, but good for a quick week night meal.

dmloss's Review

dmloss
January 24, 2010
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.