Not the prettiest plate but it was healthy. Tried the coconut rice again and some fresh snap peas with the haddock (on sale). My family really likes haddock compared to most other whitefish. Tonight there were two themes, lemon and coconut. It was 80 degrees as I drove home tonight so we did all we could to put this recipe on the grill to avoid heating up the house. The starting point, inside, was the rice. We have been experimenting lately with using coconut milk (the non-dairy substitute and not the super fatty curry) to cook the rice. Tonight we did:
- 1 C. jasmine rice
- 2 C. coconut milk beverage
- garlic powder
- salt
Cook like you would regular rice.
For the haddock
- 2 fillets haddock
- olive oil
- salt and pepper
- garlic powder
- 1 lemon thinly sliced
Place some olive oil on alumium foil then the haddock and spices and top with lemon. Grill over medium high heat for about 10-15 minutes or until cooked.
For the snap peas:
- 1 lb snap peas
- Grated lemon peel from 1 lemon (that you used for the fish)
- salt and pepper
- olive oil
Saute the peas with everything for about 5 minutes, flipping every 30 seconds so as not to burn.
Working Dad Cooks 