Grilled Mahi-Mahi with Balsamic Tomato Sauce on Brown Rice and Quinoa Rissotto

1/2 cup medium grain Brown Rice
1/2 cup Quinoa, rinsed
4 cups chicken stock
2 Tbsp dried oregano
4 Tbsp dried parsley
1 can sliced mushrooms, chopped
3 Tbsp Olive Oil
3 4 oz Mahi-Mahi fillet
1 cup tomato, cut in wedges
4 Tbsp Roasted Garlic Paste
1/2 cup Balsamic Vinegar
salt and pepper to taste

In medium saucepan add rice, quinoa and 2 cups of chicken stock. Bring to boil and add oregano and parley. Cover and reduce heat to simmer. Add additional chicken stock as needed. While the rice cooks, saute mushrooms in 1 tbsp olive oil. When browned, add to rice mixture.
When rice is nearly done (about 35 to 40 minutes in) place a large saute pan over high heat. Add remaining oil. Season fish on both sides and add to saute pan. Cook 3 minutes, or until browned and turn. When browned on both sides, add remaining ingredients to pan. Turn fish one more time. When cooked, begin plating by placing serving of rice on plate. Place fish on top and cover with serving of sauce. Serve immediatly.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user JFHEWITT2.