recipe: Easy Wine Lemon Butter Fish on Wild Rice

Posted on Apr 24 2014 - 4:00pm by The Wife

We have not had fish in a long time AND there was a bottle of white wine seducing us. So why not make this light lemony fish? The Husband manage to get hold of some wild rice for us to try. The black grain that the fish is sitting on is wild rice and wanna know what we think about it? Read on ;)
Easy Lemon Butter white wine fish recipe on wild rice

Before we get to the fish. Lets talk about wild rice. It is our first time having wild rice and let just say we went all out for a first timer.

Wild rice is (based on a little research) among other whole grains, one of the most nutritious grains. It is high in protein, fiber and low in fat. Nutritional analysis shows wild rice to be second only to oats (quinoa was third) in protein content per 100 calories.So how does it taste? The grain is firm but chewy. It taste a little like algae. Perhaps it is because wild rice is semi-aquatic and grows in the shallows of lakes and slow rivers. I do not think it was a very good idea to have it as a rice substitute simply because it is so firm ( and sure was tiring to chew after a while) and the taste may take a while to get use to. What I would suggest and do the next time is to mix it with some white rice. Say 20% wild rice and the rest with basmatic or brown rice. If you have any other suggestions as to how you have wild rice let us know!

Easy Lemon Butter white wine fish recipe on wild rice

We adapted this recipe from Very culinary. Serves 2-3

2 Pangasius fish fillets,

salt and black pepper

flour

2 tablespoons extra virgin olive oil

1/4 cup dry white wine

2 garlic gloves, minced

1/2 cup low-sodium chicken broth

2 tablespoons lemon juice

tablespoons unsalted butter

fresh lemon slices

chopped fresh parsley

Season fillets with salt and pepper, then dredge in flour. Add oil to a pan heat over medium-high heat. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 minutes until golden. Transfer fillets to a platter.

Deglaze pan with wine and add minced garlic. Cook until liquid is nearly evaporated, about 1-2 minutes. Add broth and lemon juice. Add in butter. Once butter melts, pour sauce over fillets. Garnish with lemon slices and chopped fresh parsley. Serve immediately.

Serve with potatoes, vegetables ( we had it with peas, see below) or rice! If using wild rice ( I prepared the wild rice in our rice cooker on Brown rice mode) or cook the rice according to the instruction on the package.

 Butter Mint Peas

1 can of peas (or 1 cup of frozen peas)

knob of butter

2 tsp of dried mint

Salt and pepper

In a small pot on medium heat, add peas, butter and mint. Cook till butter had melted and peas are warm. Season with salt and pepper.