By Chef Honore Gbedze The Afro News Vancouver
4 fillets of Red Snapper
3 cups pre-cooked orzo
2 teaspoons olive oil
1 large onion
1 clove of garlic
5 Big Edible Mushrooms sliced
5 cups of the fish stock
4 teaspoons of fresh cream
Cedar Plank Dry wood
Handful of fresh Spinach leaves
Preparation 12 minutes
Cooking Time 10 Minutes , Serves 4
Clean the dry Cedar plank wood well and lay on fire grill. Arrange the cut fillets of red snapper on the plank, season with salt and pepper and olive oil cover it for 8 minute for the fish to smoke cook. Chop the onion and sauté in a large pan, add the sliced mushrooms, garlic and drop the Orzo in to pan. Pour the fish stock into the pan and let cook for10 minutes keep stirring it. Verify the seasoning. Lower the grill and added the spinach finish with fresh cream and the chopped parsely.
Dress your plate and serve – Bon appétit!