Wondergrain with Drunken Snapper

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“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me.  I never, ever get soggy!”

Serves: Approximately 4 to 6

Prep Time: Approx. 30 minutes

Cooking Time: Approx. 30 minutes

Ingredients:

  • ½ cup olive oil
  • ¼ cup gold or dark rum
  • ¼ cup fresh lime juice (2-3 limes)
  • 1 tablespoon cider vinegar
  • 2 tablespoons tomato paste
  • 5 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning OR ¼ tsp each rosemary, thyme, marjoram. oregano.
  • Salt and pepper to taste
  • 2 lbs snapper fillets
  • 2 bay leaves
  • 1/2 large yellow onion, small dice
  • 1 large firm tomatoes, thinly sliced
  • 1/2 green bell pepper, medium dice
  • ¼ cup pimento-stuffed small green olives sliced
  • 2 tablespoons capers
  • 4 cups cooked Wondergrain whole grain or pearled sorghum. (See tips #1 and #2)

Directions:

  1. Combine olive oil, rum, lime juice, vinegar, tomato paste, garlic, Italian seasoning, salt and pepper in a small bowl. Add the fish and coat well. Marinate in the refrigerator for at least 30 minutes.
  2. Preheat oven to 375°F. Reserve the marinade and place snapper in a baking dish. Place bay leaves in dish on each side of the fish. Arrange onion and tomato slices over fish. Sprinkle diced pepper, olives and caper over top. Top fish with marinade (make sure you drizzle on all the vegetables so they can absorb flavor while cooking).
  3. Bake fish for 25 to 30 minutes until it flakes easily. Don’t overcook.
  4. If the gravy is too thin, pour in a pan and reduce on medium heat to desired consistency.
  5. Warm up thawed Wondergrain sorghum approximately 5 minutes before the fish is done.
  6. Arrange Wondergrain on a serving platter. Add cooked fish topped with vegetables. Drizzle the gravy on top of the fish.
  7. You are ready for your drunken fish Wondergrain style!

TIPS:

  • If cooking the grain at the same time as preparing the fish, start cooking Wondergrain according to directions on the package or on our website BEFORE starting the marinade. For more flavor, use vegetable or chicken broth instead of water.
  • To save time, it is recommended that you always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish. If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stove-top to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.

 

Rice & Pressure Cooker Instructions: 

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

 Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes

  

Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes

 

Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

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