Pan Seared Rockfish with Wild Rice
User Reviews
1.0
3 reviews
Terrible
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
4
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Cuisine
North American, American
Pan Seared Rockfish with Wild Rice
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 cups crimini mushrooms, (or other mushrooms, quatered)
- splash a olive oil
- 2 shallots, (minced)
- 5 cloves garlic, (minced, divided)
- 2 cups wild rice,
- 8 cups water
- 8 tablespoon Butter, (divided)
- 2 tablespoon fresh thyme, (leaves plucked and chopped)
- 4 small rockfish fillets (or other flat whitefish such as sole)
- Sea salt, (to taste)
- fresh pepper and lemon wedges, (for serving)
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Instructions
- Heat a small saucepan to medium-high and saute the mushrooms with a splash of olive oil and salt until the mushrooms are well browned and reduced in size, about 7-8 minutes. Then, add half of the butter and garlic, shallot, wild rice and water and bring to a boil. Season with salt and pepper, turn the heat to low and cover and cook for 1 hour. Drain and set aside.
- When the rice is close to done, heat a fry pan to medium-high and melt the remaining butter and garlic with the thyme leaves and gently saute the rockfish fillets on both sides for about 2 minutes per side depending on the thickness of the fillets. Season with salt and pepper.
- Scoop the wild rice onto individual serving dishes and top with the fish. spoon any remaining pan butter onto to the fish and serve with lemon wedges.
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Overall Rating
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3 reviews
Terrible
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