2 tsp. Honey

1 tsp. chopped Cilantro

1 tsp. minced Ginger

1 tsp. minced Scallion

1 tsp. minced Garlic

1 tsp. Sambal

1 tsp. Sesame Oil

 

2/3 C. short-grain Brown Rice

3 C. Chicken Stock

1 tsp. chopped Scallion

1 tsp. minced Lemongrass

 

4 4oz. portions Mahi-Mahi, cut into thin strips and skewered

2 C. Snow Peas

2 tsp. Olive Oil

1 tsp. Soy Sauce

 

Dipping Sauce: Combine Ponzu, honey, cilantro, ginger, scallion, garlic, sambal and sesame oil. Mix well and set aside. In a pot combine rice, stock, scallion and lemongrass. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until rice is cooked. Marinate the mahi-mahi skewers in one quarter of the dipping sauce for at least 10 minutes. Place on hot grill or under broiler and cook for 1 1/2 minutes per side. Heat olive oil in wok or sauté pan over high heat. When oil begins to smoke, add snow peas and stir fry for two minutes. Add soy sauce and stir and remove from heat. Serve skewers over rice and snow peas with dipping sauce on the side.

 

Yield:

Calories:

Fat:

Fiber: