Ginger Scented Rice

Ginger Scented Rice
Serves 8

2 cups jasmine rice
2-1/2 tablespoons canola or vegetable oil
One 2-1/2 inch piece of fresh ginger, grated
4 cloves garlic, minced
3 green onions, minced
2 teaspoons salt

Bring 8 cups salted water to boil in a heavy large saucepan over medium heat. Add rice and stir, and boil until rice is tender, about 15 minutes. Remove from heat and drain in a colander. Pour rice into a serving dish, and cover to keep warm until ready to server.

In a bowl combine ginger, garlic, green onions, and oil. Stir to combine and season with salt and pepper, set aside.

Fluff cooked rice with fork and add ginger oil to taste and season with salt.

Macadamia-Crusted Market Fish with Tropical Fruit Salsa

Macadamia-Crusted Market Fish with Tropical Fruit Salsa
Serves 8

24 Ounces of fish fillets, in 3-ounce portions
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 egg, lightly beaten
1 and 1/2 cups finely ground macadamia nuts
2 tablespoons canola oil
1 recipe tropical fruit salsa

Preheat the oven to 350 F

Sprinkle the fillets with salt and pepper. Dredge each fillet with flour, dip into the egg and lightly coat with the crushed nuts.

In a heavy skillet or saucepan over medium-high heat, quickly sear each fillet on both sides. Remove to a sheet pan and finish in a warm oven.

Remove the fish the oven and transfer to a serving platter. Top each fillet with a spoonful of tropical fruit salsa.