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High Liner Foodservice
Summer Herb Hake With Rice Pilaf & Vegetable Medley
Serves: 8
Serves: 8Prep time: 15 minutes
Prep time: 15 minutesCook time: 20 minutes
Cook time: 20 minutes
Ingredients
Preparation
Main Ingredients:
- 8 ea Uppercrust Summer Herb Breaded Cape Hake
For the Sautéed Vegetables:
- 2 ea Zucchini Yellow & Green, cut in half moons
- 1 oz Olive Oil
- 1 ea Carrots cut in rounds
- 1 ea Bell Pepper, diced any color
- 8 oz Broccoli, florets
- Salt And Pepper to taste
For the Rice Pilaf:
- 2 cup Basmati Rice
- 4 cup Water
- 1 tbsp Salt to taste
- 1 oz Vegetable Oil
- 1 ea Yellow Onion small
- 2 ea Garlic, minced cloves
- 1/4 cup Carrots, diced frozen or fresh
- 1/4 cup Peas frozen or fresh
- 1 tsp Paprika
- 1 tsp Ground Coriander
- Cook Summer Herb Hake according to case directions.
- For the Sautéed Vegetables: Add olive oil to large skillet over medium-high heat. Add carrots first, cooking for two minutes, before adding the broccoli, peppers and zucchini. Season to taste with salt and pepper. Cook for an additional 3-5 minutes, stirring occasionally, until the vegetables are tender.
- For the Rice Pilaf: Rinse the rice in cold water until the water runs clear. Add 4 cups of water along with the rice and salt to a pot. Bring to a boil over a high setting and then cover, reduce the heat to low, and let it simmer for 10-15 minutes, or until all of the water is absorbed.
- In a large skillet add oil and let it heat up on medium heat. Add diced onions and sauté until translucent. Add the garlic, carrots, peas and sauté on medium-high heat until all veggies are soft. Add the rice and the spices, mix everything together well.
- To Serve: Divide the pilaf along with the sautéed vegetables equally between eight serving plates. Top each with a fully cooked portion of Hake. Serve and enjoy!
