CAPTAIN CHRIS' RED SNAPPER AND RICE

MAIN INGREDIENTS:
2 lemons
4 fillets red snapper
1 heat broccoli, cut into small pieces
1 carrot, finely diced
2 cups instant rice (Minute Rice)
4 tsp. margarine
DRY INGREDIENTS:
dill sprigs
salt
pepper
2 chicken bouillon cubes
LIQUID:
2 cups water

GET TURBO READY:
Cut 1 lemon into slices and squeeze other lemon to make juice (set aside till serving meal). Place fillets on steam rack, put 2 lemon slices and sprig of dill on each. Season to taste. Cut broccoli into small pieces and place on steam rack with fillets.

START COOKING:
STEP 1: 4 minutes, valve closed.
Place water, bouillon, rice, carrot in base, on high heat, cover and cook 4 minutes with vent closed.

STEP 2: 4 minutes, valve closed:
Remove cover; stir rice, place steam rack with fish and vegetable in position. Reduce heat to medium high, cover and cook 4 minutes, vent closed.

Chef Randall's Helpful Hints:
To serve, place fillets on plate and put 1 tsp. butter on each fillet. If desired, add lemon juice.

Ready in 8 minutes, serves 4
Source: Chef Randall, Turbo Cooker Recipe Cards, GT Merchandising & Licensing Corp.