Author Notes
Inspired by a Cooks.com recipe for Lemon Sole (http://www.cooks.com/rec...). I tried the original out and found that unless you use a crazy amount of butter you get no sauce for the brown rice I like with my fish, and then it's just straight butter. If you up the lemon juice to get more liquid, it's way sour. Solution: lots of lemon juice, with some brown sugar to sweeten it up and caramelize with the veggies--delicious! —madi_cakes
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Ingredients
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2 cups
mushrooms, sliced
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1
small onion, coarsely diced
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2 tablespoons
butter/margarine
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1/2ish cups
lemon juice, depends how sour you like it
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3 tablespoons
dark brown sugar
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1 dash
salt or to taste
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1 dash
black pepper or to taste
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1-2 dashes
dried or fresh mint flakes (optional but lovely)
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4
filets trout or salmon
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1/2 cup
water
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2 cups
(brown) rice, cooked with a little lemon juice
Directions
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In large pan, saute mushrooms and onions in butter over medium heat until mostly cooked, about 5 minutes.
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Add lemon juice and sugar and combine well. Season to taste. Add water.
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Scrape veggies to sides of pan, and put fish in the middle. Scoop veggies and sauce over fish, cover pan, and cook until fish is done and sauce has thickened, about 8-10 minutes depending on size of filets.
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While fish is cooking prepare rice whatever your favorite way is. Serve fish and veggies over rice with plenty of sauce on top and steamed green veggies on the side.
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