Hoisin Flounder

By calypan

from Cooking Light

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag brown rice
• 2 tablespoons hoisin sauce
• 1 tablespoon water
• 2 teaspoons lower-sodium soy sauce
• 1 1/2 teaspoons minced fresh ginger
• 1 1/2 teaspoons dark sesame oil
• 1/2 teaspoon black pepper
• 3 tablespoons canola oil, divided
• 4 (6-ounce) flounder fillets
• 1/4 teaspoon kosher salt
• 1 cup diagonally sliced snow peas
• 2 green onions, thinly sliced
• 1 cup sliced shiitake mushroom caps

Preparation

Step 1

1. Prepare rice according to package.

2. Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.

3. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon canola oil. Sprinkle fillets with salt. Add two fillets to pan; cook 4 minutes. Turn; brush each with 1 teaspoon hoisin mixture. Cook 2 minutes. Remove fish from pan. Repeat with 1 tablespoon canola oil, 2 fillets, and 2 teaspoons hoisin mixture.

4. Heat a skillet over high heat. Add 1 tablespoon canola oil. Add peas and onions; sauté 1 minute. Add mushrooms; sauté 2 minutes. Place 1/2 cup rice onto each of 4 plates. Top each with 1 fillet and 1/2 cup vegetables; drizzle with 1 teaspoon hoisin mixture.