Fish with Rice

The fish should be broiled or baked in an oven at 350 F. It can also
be microwaved, steamed, grilled on the barbecue, or fried in a
non-stick pan (with just a little fat). If you are cooking the fish
in oven or on your barbecue, you can wrap it in tin foil. Fish is
good with spices, onions and vegetables wrapped up in the foil too.

Before cooking fish:
Before cooking fish, poke it with a fork and pour 2 tablespoon of
lemon juice or a 1/4 cup of dry wine over it. Sprinkle it with your
favorite spices. You may also want to roll the fish in bread crumbs
of flour.

The secret to great tasting fish is to not overcook it. Fish is
cooked when it flakes easily.

Fish is good served with lemon or a bit of tartar sauce. It's nice
with salsa sauce too.

Brown rice adds some color and fiber to this meal. Because of the
extra fiber in brown rice, it has fewer calories than white rice.


How to cook rice:
Put rice in a heavy pot. Rinse once with water. Add enough water to
cover by 1/2 inch. Bring the rice to a fast boil, then put on a tight
lid and turn the stove down to the lowest heat. Cook white rice for
twenty minutes and brown rice for forty minutes. Do not take the lid
off while the rice is cooking. This way, your rice will always be
moist and fluffy.

This meal is served with peas, a sweet vegetable, and with yellow or
green beans, which are less-sweet. For extra flavor without many
calories, mix a small can of mushrooms in with the peas.