Donna's Grilled Blackened Orange Roughy with Black Forbidden Rice

Happy Halloween to All!  This orange (roughy) and black (rice) dinner was so appropriate for Halloween and so much fun to create and serve, and it was fast from start to finish!  The Forbidden Rice was chewy and nutty and a perfect contrast to the melt-in-your-mouth roughy.  For additional Halloween-themed ingredients, the pepitas added an additional crunch.  It was a boo-tiful meal!  Best, Donna:

Donna's Grilled Blackened Orange Roughy with Black Forbidden Rice

Ingredients:

1 cup black Forbidden Rice, rinsed in cold water and drained

2 Tablespoons butter

1½ cups water

Salt to taste

2 orange roughy fillets (~ 1  pound)

2 Tablespoons olive oil

4 teaspoons Emeril’s Essence

1 Tablespoon pepitas (roasted, shelled pumpkin seeds)

Mango chutney

Method:

Mix rice, butter, water and salt in rice cooker and cook according to directions.  Preheat grill to 400 degrees F.  Make a foil pan and add olive oil to bottom.  Dip fillets in oil, then sprinkle each side with the Essence.  Place pan on grill and cook for about 10 minutes, turning once, until cooked through being careful not to overcook.  To serve, sprinkle with pepitas and mango chutney, if desired.

Serves 2.

Copyright 2015.