Hawaiian Broiled Cod With Rice Recipes

Steps:

• Preheat broiler. In a shallow bowl, mix first 7 ingredients; add cod, turning to coat. Let stand 10-15 minutes., Place fillets on a greased rack of a broiler pan; discard remaining marinade. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes. Top with butter.

Steps:

• Preheat the broiler. Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the sauce. Arrange flat-side down and spread the remaining sauce over the top of the fillets.
• Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and 1/2 teaspoon salt. Return to a boil, then stir and reduce the heat to medium low. Add the carrots on top of the rice, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Sprinkle the edamame on top, cover and let stand, 5 minutes.
• Meanwhile, broil the cod until the sauce is browned and the fish flakes easily with a fork, 6 to 8 minutes, depending on the thickness.
• Fluff the rice to mix in the carrots and edamame. Add half the scallions and sesame seeds and the remaining 1 teaspoon sesame oil and stir to combine; season with salt and pepper. Divide the rice among plates. Top with the cod and sprinkle with the remaining scallions and sesame seeds.

Steps:

• 1. Set oven control to broil. Spray broiler pan with cooking spray.2. Mix 1/3 cup of the reserved pineapple juice, the orange juice, orange peel and soy sauce. Cut fillet into 2 pieces. Marinate fish in sauce 5 minutes remove.3. Place fish on rack in broiler pan. Broil fish with tops 4 to 5 inches from heat 6 to 8 minutes or until fish flakes easily with fork.4. Meanwhile, heat marinade to boiling in 1-quart saucepan reduce heat to low. Simmer 3 minutes, stirring occasionally. Toss marinade with pineapple, rice, orange and green onion. 5. Serve fish over fruited rice. Top with toasted coconut, if desired.table for 2The great escape! You're off to Hawaii when you serve this luscious fish and rice dish with steamed snow peas on the side. Place a single exotic flower bloom in a slim vase and turn on some island tunes for atmosphere.1 Serving: Calories 385 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 60mg Sodium 320mg Carbohydrate 68g (Dietary Fiber 3g) Protein 27g % Daily Value: Vitamin A 4% Vitamin C 26% Calcium 6% Iron 14% Diet Exchanges: 2 Starch, 3 Very Lean Meat, 2 Fruit From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a gallon bag, combine teriyaki marinade and coconut milk.
• Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
• Heat grill to medium-high heat.
• Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
• Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
• For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
• Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
• Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
• Once the chicken and pineapple are done grilling, remove from the grill.
• Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.

Steps:

• Set oven control to broil. Spray broiler pan with cooking spray.
• Mix 1/3 cup of the reserved pineapple juice, the orange juice, orange peel and soy sauce. Cut fillet into 2 pieces. Marinate fish in sauce 5 minutes; remove.
• Place fish on rack in broiler pan. Broil fish with tops 4 to 5 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
• Meanwhile, heat marinade to boiling in 1-quart saucepan; reduce heat to low. Simmer 3 minutes, stirring occasionally. Toss marinade with pineapple, rice, orange and green onion.
• Serve fish over fruited rice. Top with toasted coconut, if desired.