Teriyaki Snapper

• 2 frozen snapper filets (or other firm whitefish)
• 1-2 T chopped fresh ginger (2-3 inches)
• 3-4 cloves garlic, chopped
• Soy sauce (Use Tamari for gluten free)
• [Gluten-free] Teriyaki sauce
• 4 Tablespoons butter
• 1 cup uncooked Basmati rice
• 1 cup frozen baby peas
• 1 lime

Directions

1. Preheat oven to 350° F.
2. Melt the butter in the bottom of a baking dish just large enough to hold the fish filets.
3. Add the ginger and garlic to the butter.
4. Place the frozen fish filets skin-side up in the butter mixture then turn over.
5. Put a few shakes of GF soy sauce and a few shakes of GF teriyaki sauce on top of fish.
6. Bake uncovered for 20 minutes per inch of thickness or until fish is flaky.

Rice

1. Prepare Basmati rice according to package using vegetable or chicken stock instead of water. During last 2 minutes of cooking, stir in frozen baby peas.

Serving suggestion

1. Place a serving of rice on a plate; place a serving of the fish on top.
2. Spoon some of the pan drippings over the fish and squeeze 1/4 lime over the fish and rice.