Wildfire Meal Kit: Whitefish Piccata with Spinach Mushrooms & Rice



Servings: 4 Prep time: 5 min Cook time: 20 minutes Step 1 Heat wild rice until hot following package directions. Keep warm. Meanwhile, heat a 12 inch saute pan for 1 minute over medium high heat. Add 2 tablespoons olive oil and add sliced mushrooms; saute for 2 minutes, then add 1 ½ teaspoons of garlic, ¼ teaspoon salt and pepper mix, and saute for another minute. Add spinach leaves and sauté until spinach is wilted. Set aside in warm area. Step 2 Season fish fillets with salt and pepper mix on both sides. Put flour on a plate and dredge the fish in flour, gently shaking off excess. Re-heat the 12 inch saute pan over high heat. Add 2 tablespoons of olive oil, when oil starts to smoke, add fish fillets, topside down and saute for 3-4 minutes until color is golden brown. Carefully flip and continue to saute for 4 more minutes. Remove whitefish from pan and keep warm. Step 3 To make piccata pan sauce, place same pan back on high heat, add white wine and lemon juice and reduce by half. Add clam juice and capers and reduce by half again. Lower heat to medium and swirl in butter and parsley and heat until sauce coats the spoon. Remove from heat. Step 4 Place whitefish fillets on a platter. Top with piccata pan sauce and garnish with sauteed mushrooms and spinach and wild rice.



Wildfire Meal Kit: Whitefish Piccata with Spinach Mushrooms & Rice.

Nutrition Facts

Serving Size: 1.0 Kit

Number Served In Package 4
Energy 810
Total Fat 43 g
Saturated Fat 14 g
Trans Fat 5 g
Cholesterol 130 mg
Sodium 1680 mg
Carbohydrates 65 g
Dietary Fiber 8 g
Sugars 8 g
Protein 41 g


4 tablespoons extra virgin olive oil 4 ounces ¼ inch thick sliced portabello mushroom caps 1 ½ teaspoons minced garlic 8 ounces fresh baby spinach leaves 1 1/2 teaspoons salt and pepper mix 32 ounces Wildfire 5-Grain Wild Rice ¼ cup all purpose flour 4 5-ounce skinless fresh whitefish fillets ¼ cup cooking wine ¼ cup fresh lemon juice 2/3 cup clam juice 1 tablespoon non-pareil capers 4 tablespoons whole unsalted butter 1 tablespoon chopped parsley


Contains: Fish, Shellfish, Soy, Wheat