Grilled Fish with Rice and Mushrooms

Ingredients

• Fish150 g
• Lemon Juice1 tablespoon (15 g)
• Rice1/2 cup (100 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Butter1/2 tablespoon (15 g)
• Beef Broth3/4 cup (180 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the garlic and slice the mushrooms while melting the butter in a pot.

2. 2

   Step 2

   Stir-fry the garlic with the mushrooms for 4 minutes over medium-low heat. Next, add the rice.

3. 3

   Step 3

   Stir-fry for a few minutes and then begin to add the broth.

4. 4

   Step 4

   Lower the heat and add the broth hot. First cover the rice and then add gradually until there is no liquid left. Cover and cook over medium-low heat for 17 minutes.

5. 5

   Step 5

   Repeat the process until there is no more broth left, by which time the rice will be ready. Add more broth if required. It should be juicy.

6. 6

   Step 6

   Turn off the heat, let it rest for a few minutes and salt to taste.

7. 7

   Step 7

   At the same time, season the fish with oil, lemon juice and salt and pepper.

8. 8

   Step 8

   Heat the grill over high heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

9. 9

   Step 9

   Once the fish is cooked to the desired doneness, remove.

10. 10

    Step 10

    Serve the grilled fish and rice with mushrooms on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Fish with Rice and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.