Hoisin Flounder

Ingredients

1 (3 ½ ounces) bag boil-in –bag brown rice

2 tablespoons hoisin sauce

1 tablespoon water

2 teaspoons lower-sodium soy sauce

1 ½ teaspoons minced fresh ginger

1 ½ teaspoons dark sesame oil

½ teaspoon black pepper

3 tablespoons canola oil, divided

4 (6-ounce) flounder fillets

¼ teaspoon kosher salt

1 cup diagonally sliced snow peas

2 green onions, thinly sliced

1 cup sliced shiitake mushroom caps

Preparation

1.       Prepare rice according to package
2.       Combine hoisin and next five 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 2 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 onion; sauté 1 minute. Add mushrooms; sauté 2 minutes. Place ½ cup rice onto each of 4 plates. Top each with 1 fillet and ½ cup vegetables; drizzle with 1 teaspoon hoisin mixture.