- 1 c. cooked, brown rice
- 2 whole, large Portobello mushroom caps
- 1 Tb. olive oil
- 1 medium onion, chopped
- 1 tsp. fresh red chili pepper, minced
- 2 cloves garlic, minced
- 1 Tb. fresh ginger, grated
- 2 Tb. water chestnuts, chopped
- 1 Tb. low-sodium soy sauce
- 1 Tb. sweet chili sauce
- 1 Tb. rice vinegar
- 1 tsp. sesame oil
- dash kosher salt
- dash freshly ground black pepper
- Juice of ½ fresh lime
- ⅛ - ¼ c. plain bread crumbs
- 1-2 Tb. olive oil (just enough to allow the bread crumbs to stick together but still be crumbly)
- 2 Tb. unsalted butter, softened
- 1 Tb. fresh basil, torn into small pieces
- 1 tsp. lemon zest
- dash kosher salt
- dash freshly ground black pepper
- 2 large Wahoo fillets
- 1 Tb. olive oil
- dash kosher salt
- dash freshly ground black pepper
- Cook brown rice according to package directions. When cooked, set aside.
- Lightly brush/clean mushrooms and remove and chop stems; set aside.
- In
a medium skillet, add oil, chopped mushroom stems, onion and red chili
over medium heat. Once they start to sweat, add garlic, ginger and water
chestnuts and cook another minute or so to combine flavors.
- Add soy, chili sauce, rice vinegar and cook about 1 minute.
- Remove from heat then add rice, sesame oil, lime juice, salt & pepper; stir to combine.
- Heat oven to 375 degrees.
- Brush
mushroom caps with a little olive oil and place on a baking sheet (gill
side up). Place in oven for about 8-10 minutes. Remove and allow to
cool for a few minutes. Dab off excess water then top each mushroom cap
with a large handful of the rice mixture.
- In a small bowl, combine bread crumbs & olive oil. Sprinkle over tops of each rice mound.
- In another bowl, make the compound butter by simply combining all ingredients and mixing together. Set aside until ready to use.
- Heat a grill to high then sprinkle fish on both sides with olive oil, salt and pepper.
- Place
fish on grill and allow the first side to sear/cook about 3-4 minutes
on each side (depending on how thick the fillets are); remove and allow
fish to rest on a cutting board or dish. Top each fillet with some
compound butter so it melts in nicely.
- While
the fish rests, pop the mushroom caps in the 375 degree oven for a few
minutes - until the bread crumbs brown/crisp (you could also Broil them
for a couple of minutes for faster results). Remove from oven, top with
the fish, and serve with some lime wedges.
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Ingredients