Ingredients: 1 cup uncooked jasmine rice, long-grain white rice or brown rice 6 1/2 cups water, divided 2 teaspoons olive oil 1 pound monkfish fillet, cut into 2-inch chunks 1 red bell pepper, thinly sliced 2 tablespoons hoisin sauce 1/2 teaspoon ground black pepper 1/2 cup thinly sliced green onions
Directions:1. Combine rice and 6 cups water in a medium saucepan. Bring to a boil. Reduce heat; simmer 8-10 minutes, until rice is tender. Drain and set aside. 2. Meanwhile, place wok or large skillet over medium-high heat. Once hot, add olive oil and swirl to coat pan. Add monkfish chunks and stir-fry 2 minutes. Add red pepper slices and stir-fry 1 minute. Add 1/2 cup water, hoisin sauce and black pepper and simmer 3 minutes, until fish is fork-tender. 3. Remove from heat and add sliced green onions. Spoon rice onto 4 dinner plates. Spoon monkfish mixture over top and serve. |