Fillet Recipes =)

BROWN RICE AND VEGETABLE PILAF

*2 Tbsp olive oil(30 ml)
*1/2 medium onion, finely chopped
*1 small celery rib, finely chopped
*1 garlic clove, finely chopped
*1 cup long grain brown rice(250 ml)
*1/2 tsp dried thyme(1 ml)
*1 1/2 cups chicken or vegetable stock(375 ml)
*1/2 cup frozen peas(125 ml)
*pinch each salt and black pepper

Heat the oil in a pot set over medium heat. Add the onion, celery, carrot and garlic and cook 2-3 minutes.

Stir in the rice and thyme and cook 1-2 minutes more.

Pour in the stock, increase the heat to high and bring to a boil. When it is boiling, cover the rice, turn the heat to its lowest setting and cook for 40 minutes or until the rice is tender.

Stir in the peas, salt and pepper. Let the peas heat through completely, and then serve.

Serves 4.

"FOUR INGREDIENT" BASA FILLETS WITH ORANGES

*1 - 1 1/2 lb Basa Fillets(.4 - .6 kg)
*4 - 5 navel oranges
*water
*pinch each salt and black pepper

Using a knife, remove the rind from the oranges. Next, cut each orange widthwise into 4 slices of equal thickness(about 1/2 inch thick).

Place the oranges in a single layer to cover the bottom of a large pot. Add water to the pot until just covering the orange slices. Bring the water to a boil.

Once the water is boiling, place the fully defrosted basa fillets on top of the orange slices. Cover pot and cook on medium heat for approximately 12 minutes.

Check for doneness at the thickest portion on the fillets. Serve with brown rice and vegatable pilaf. Serves 4.

The basa fillets in this recipe seem to almost melt in your mouth. The flavours of this dish go together beautifully with the brown rice pilaf. Enjoy!

Learn more about this author, Karen Chamchuk.