Teriyaki Snapper

Ingredients:

2 frozen snapper filets (or other firm whitefish)
1-2 T chopped fresh ginger (2-3 inches)
3-4 cloves garlic, chopped
Soy sauce
Teriyaki sauce
4 Tablespoons butter
1 cup uncooked Basmati rice
1 cup frozen baby peas
1 lime

Directions:

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

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

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