Fish Fillets in Foil and Wild Rice with Mushrooms and Hazelnuts

I made this fish recipe several times a few years back and then filed it away as something that was "yummy" that The All-Star would never eat.  Lately he's been more willing to try new foods. He even made it one of his New Years Resolutions "To try a little bit of everything you give me to eat." So I figured I should take advantage of it, right?!?

The picture doesn't do this justice - my camera batteries were dead and I just snapped a quick pic with the cell phone.

Fish Fillets in Foil
The New American Heart Association Cookbook
The Line Up
Vegetable oil spray
4 thin fish fillets
1/2 tsp pepper

Mushroom Sauce
Vegetable oil spray
1 tsp margarine (use diary free option for dairy free)
1 TBSP chopped shallots
1/2 lb fresh mushrooms chopped
3 TBSP dry white wine
1 TBSP snipped fresh parsley
1 TBSP fresh lemon juice

The Game Plan
Preheat oven to 400. Lightly spray four 8-inch square pieces of heavy-duty aluminum foil with vegetable oil spray. Rinse fish and pat dry with paper towels. Place Fillet on each piece of foil, season with pepper. Set aside.
For mushroom sauce, lightly spray a medium nonstick skillet with vegetable oil spray. Put skillet over medium-high heat. Melt margarine, then saute shallots for 2-3 minutes or until soft.
Add mushrooms and cook for 5 minutes, stirring occasionally.
Stir in remaining sauce ingredients and cook until most liquid evaporates. Spoon mushroom sauce evenl over fish, seal foil tightly.
Bake for 20 minutes or until fish flakes easily when tested with a fork.

Post Game Conference
I think this win speaks for its self!

Final Score
Coach - Triple
Catcher - Home Run
The All-Star - He doesn't know what to score it, but he ate a little over 1/2 the fillet

Wild Rice with Mushrooms and Hazelnuts
Readers Digest Guides January 2011 - New Year! New You! Recipes
The Line Up
3 cups water
1 c wild rice, rinsed
2 TBSP extra-virgin olive oil
3 c chopped white button mushrooms (8 oz)
1 1/4 c chopped (stems discarded) shitake mushrooms (4 oz)
1 clove garlic, finely chopped
2 TBSP flat leaf parsley
1/8 tsp freshly ground black pepper
2 TBSP chopped, peeled, toasted hazelnuts

The Game Plan
Heat the water and rice to boiling in a medium saucepan. reduce the heat to medium. Cook, covered, stirring occasionally until the water absorbed and the rice is tender, about 45 minutes. Let stand, covered for 10 minutes.

Heat the oil in a medium skillet over medium-high heat until hot enough to sizzle a piece of mushroom. Add the button and shitake mushrooms and cook, stirring, until browned and tender, about 5 minutes.

Stir in the garlic and cook for 1 minute. stir in the parsley, thyme and pepper.

Stir into the rice and sprinkle with the hazelnuts.

Post Game Conference
Followed the directions as they are. I believe this was the first time I've ever had straight wild rice (if anything other than Catcher's white rice, I occasionally have long grain & wild rice mixtures), so the texture was a little different for us. but the taste was rather good.

Final Score
Coach - Triple
Catcher - Double
The All-Star - DUH - it had mushrooms in it! (he was nice enough to give me the mushroom sauce from his fish!)

***edited - Please see label disclaimers on True Confessions - 11/7/2013***

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