2 Rockfish Filet’s
1 chopped Green Onion
1/2 tsp fresh chopped Parsley
1 chopped Garlic Clove
1/4 tsp Fancy Smoked Paprika
3 Lemon Slices for the grill and presentation
Rub fish with Olive Oil then Salt, Pepper, garlic and Paprika on both sides of your fillet’s. Put on grill with medium high heat until the edges turn color, then flip once, 2 to 3 min on each side. Be carful not to overcook. After taking the fish off the grill, sprinkle with Olive Oil and garnish with green onion, chopped parsley and grilled lemon wedge.
Wild Rice Bread
3 cups whole wheat flour
3 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2-1/2 teaspoons salt
1 cup water
1 cup fat-free milk
1/4 cup butter, cubed
1/4 cup honey
2 cups cooked wild rice
In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, butter and honey to 120°-130°. Add to dry ingredients; beat until smooth. Stir in the wild rice and enough remaining all-purpose flour to form a stiff dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
1 ½ oz Picaroon Maryland Gold Rum
6 Mint leaves (muddled)
¾ oz fresh lime juice
¾ oz simple syrup
Shake, strain, top with Prosecco
Garnish: mint sprig