SERVES:
2
INGREDIENTS:
1/2 cup or so wild rice blend (cooked according to directions)
3 - 4 Tbs rough chopped parsley (optional)
approx. 3 - 4 cups broccoli florets
2 medium size boneless, skinless haddock fillets
salt and pepper for seasoning fish
approx. 1/4 - 1/3 cup all-purpose flour
2 large eggs
3 Tbs butter
approx. 1/3 - 1/2 cup dry white wine or chicken or vegetable broth
2 Tbs lemon juice
PROCEDURE:
The wild blend rice mix takes about 45 minutes to cook so plan ahead and cook as much as you like according to directions.
Also rough chop the fresh parsley, if you're using it, and cut your broccoli into small florets before handling the haddock fillets.
Once the rice is done, or almost done, season the haddock fillets with salt and pepper and then gently and lightly dredge them in a little all-purpose flour and then add them to a large shallow container, with a couple of beaten eggs, and coat them with the egg mixture.
Next, get the broccoli florets going in a pan with a little water, on high heat, with a lid on top.
Then melt 3 Tbs of butter in another large nonstick pan on medium high heat and gently add the fish, with a little of the egg coating, and cook that on both sides to cook through.
When it's just about done, add a splash of white wine, or vegetable or chicken broth, and add a good squeeze of lemon juice and the chopped fresh parsley, if you're using it, cook that along for a minute and turn the heat off.
HINTS:
Use regular white or brown rice instead.
I actually prefer chicken broth instead of wine in this recipe.